I really thought these would be my favorite forever. High protein, high fiber, healthy but tasty. Ahh, but life at the top is always short-lived. Someone’s always there to knock you off. And now we have a new top dog, courtesy Michelle at One Ordinary Day.
How good are they? Our 25 pound little two year old ate three at one sitting. Her mom, who says pancakes always fill her up, cleaned her plate. As a veteran of many an Episcopalian pancake dinner, it’s always been my job to make the left-over batter disappear, but alas, there was none this time.
1. The first time around, the outsides (tops and bottoms) of the pancakes firmed up too quickly, leaving the insides undercooked. Might be our altitude, given that these have both baking powder and soda. After five years, I should have a handle on altitude issues by now, but I can never remember the rules. All we did was increase the milk a skosh so the batter was thinner, and it worked like a charm. So, simple matter: when you’re done, if the batter looks too thick, thin it out with an extra ¼ cup milk.
2. We’re trying to limit the use of teflon and used a non-non-stick pan. Adding the berries to the top placed them directly against the hot pan when we flipped the cakes, burning some and making others stick. So we just added the berries into the batter before pouring onto the skillet.
Oatmeal-Yogurt Pancakes, adapted from One Ordinary Day
What You Need:
1½ cup rolled oats
1 cup unflavored Greek yogurt
1½ cup milk
1½ cup A-P flour (preferably King Arthur white whole wheat)
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup mixed berries
Mix the oats, yogurt, and milk in a large bowl and set aside in the fridge for 30 minutes.
Mix the flour, sugar, baking powder, baking soda, and salt in another bowl.
After 30 minutes, beat the eggs and mix them into the oats. Then the vanilla. In batches, mix in the flour mixture and gently stir. Right before cooking, add the berries. (Can always save the berries to top off the cooked pancakes, which is nice if you’re not going to finish off the batter. Batter will last in the fridge for about two days, in a tightly sealed container.)