Pancake Recipe: Oatmeal Yogurt Pancakes

This recipe makes about 16 pancakes so you’ll have some leftover for mornings when time is short. These can be easily reheated in the toaster oven. These pancakes are wonderfully complimented with maple or lingon berry syrups. Try adding some blueberries to the batter for a healthy and flavorful recipe addition.

Ingredients:
2 cups old fashioned oats
½ cup all purpose flour
1 ½ tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups plain nonfat yogurt
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Directions:
1. Combine dry ingredients into a large bowl. Whisk the yogurt, eggs, melted butter, and vanilla in medium bowl.  Add to dry ingredients; whisk until blended (some small lumps should still remain). Cover and refrigerate overnight or at least two hours.
2. Heat a heavy large skillet over medium heat. Brush skillet with melted butter or spray with oil spray.  Ladle batter into skillet by ¼ cupfuls.  Cook pancakes until bottoms are golden brown and bubbles form on top; about two minutes. Flip pancakes and cook until golden brown; about two minutes. Keep warm in oven while making remaining pancakes.