Sundays often start around here with these high-protein pancakes. Full of oats, egg, cinnamon and fruit they keep us full long past lunch. My dream Sunday starts with these pancakes and ends with a clean house, full fridge and glass of red wine sipped curled up on the couch. Between those two events, there’s a lot of room to slow down and feel joy. This recipe has actually been taped to the inside of my kitchen cupboard for years. It even moved into our new house with us. Tattered and taped and all. It’s a winner. Hope you enjoy them. Makes four pancakes.
1/2 cup oats
1/2 flour or gluten-free flour
1 tablespoon sugar
1 teaspoon each baking powder and baking soda
1 banana mashed
2 heaping tablespoons plain yogurt (balkan or greek)
1/4 cup almond milk
1 teaspoon vanilla
cinnamon to taste
frozen wild blueberries or peaches sliced (optional)
butter or coconut oil for cooking
Combine all ingredients except for fruit. Using a whisk or hand blender mix batter. Let sit for five minutes for optimal fluffiness. Heat a non stick pan and lightly coat with butter or coconut oil. Pour a fourth of the batter into pan. Just before flipping add the fruit. I make these one by one and keep the rest warmed in a 200 degree oven. Feel free to add any fruit or nuts you like, or a scoop of plant based protein powder or ground flax seed for more protein.