I love making pancakes for breakfast, especially on the randomest days: pancakes before work on a Tuesday? Why not? Who said they were just for Sundays? Aha.
This pancake recipe is fluffy, delicious, AND healthy. They allow me to start my day with something sweet and at the same time, they are great after working out: they are full of protein and will keep you full until lunch.
I always try to simplify my cooking and to be proactive in the kitchen. Because sometimes we don’t have time to get fancy, or don’t have many ingredients at hand, but we always want the best options for our body (and our family!).
3 reasons why you should make these:
The best part about these pancakes is that they are super easy to make: stick it all in the blender and you are done! The second-best thing is that you barely have any dishes to do after. Oh, and the third-best is that they freeze incredibly well, so you can make them ahead of time and whenever you are in a rush, just heat them up in the pan and they are ready to eat in 5 minutes.
1 cup old-fashioned rolled oats
1 tsp vanilla extract
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
Pinch of ground cloves
1 cup Greek yogurt
Coconut oil for cooking (or any other preference you have)
- Blend the old-fashioned rolled oats for 30 seconds in the blender until they are less chunky.
- Add all other ingredients and blend until smooth.
- In a pan, melt the coconut oil and drop some of the batter.
- Cook for a few minutes and flip the pancake.
- Repeat this until you have no more batter left.
- Add any toppings you wish and enjoy!
Fun, optional add-ins or toppings: chocolate chips, berries, cocoa nibs, peanut butter, coconut flakes, pumpkin seeds, a scoop of protein powder, maple syrup, or any of your healthy favorites!
You can play around with the spices according to your preferences.
If you do not have Greek yogurt, you can replace it with cottage cheese.
Inspired by Monique at Ambitious Kitchen.