Healthy pancakes

I used sweetened fruit flavored Greek yogurt, and I blended the oats to flour before I mixed them in. I loved the pancakes! And I followed the recipe.

Healthy Whole Wheat Oatmeal Pancakes

Made with Greek yogurt, oats, whole wheat flour, and not much else. Recipe may be doubled for a large family.

yield: 7-8 PANCAKES

 

prep time: 5 MINUTES

 

total time: 25 MINUTES

Ingredients:

• 1 cup (123g) whole wheat flour (or white whole-wheat)
• 1/2 cup (40g) quick oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup (240ml) milk*
• 2 Tablespoons dark brown sugar (or light brown)
• 1/4 cup (63g) Greek yogurt*
• 1 teaspoon vanilla extract
• 1/2 cup add-ins like chocolate chips or fruit, optional
 

Make Delicious Banana Chocolate Pancakes
 

Directions:

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.

*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.

Easy Cornbread

Pre-heat oven to 400 F. Grease 9" round pan (grease it well).

1 cup flour
1 cup cornmeal
2/3 cup sugar
3 1/2 tsp baking powder
1 tsp salt

1 egg
1 cup milk (or oat milk for dairy free, rice milk or almond milk don't work as well)
1/3 cup oil

Mix together and pour into pan. Bake for 20-25 minutes, or until you poke with a knife and it comes out clean.

(I found this recipe online and made it. It was delicious and I wrote it from memory but don't know who to attribute it to.)

Nikki's Chili

In a large soup pot:

2 Tbsp canola oil (butter if not going dairy free)
3 cloves garlic
1 large sweet onion

Saute until the onion is beginning to become transparent.
Then add:

1 can diced tomatoes with juice
1-2 cups of pre-cooked ground beef
1 can tomato paste
1 can water
1 can kidney beans
1 can pinto beans

In separate cup: stir 1/4 cup harina masa (corn flour) into 1/2 cup of water. Then add to pot.

Add water, if too thick. Add more corn flour if too runny.

1/4 cup brown sugar
1 Tbsp oregano
1 Tbsp ground cumin
2-3 Tbsp chili powder*
1/2-1 tsp cayenne pepper*
1 tsp salt
1/2 tsp pepper

*Add more for extra spice. Can also add chipotle chili powder for a little different flavor and spice.

Let simmer for 1-2 hours. 6-8 large servings. Tastes delicious with cornbread!

-Nikki