We have all been there; its the weekend and you are craving the perfect comfort breakfast… pancakes. Although the usual recipe is delicious, sometimes we look for better ingredients that will help our body feel energized and healthy. Cue this delicious recipe. Not only is it gluten free and low calorie; but it tastes amazing and can be paired with tons of toppings. Packed with Fiber and protein it is sure to make you feel both full and satisfied.
Course: Breakfast Cuisine: American Prep Time: 1 minute Cook Time: 5 minutes
Total Time: 6 minutes Servings: 4 servings. Calories: 165kcal
- 3/4 cup oat flour
- 1 teaspoon baking soda
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 cup + 1 tablespoon yogurt plain or Greek yogurt (our favourite is 1/4 Skyr 1 tablespoon almond milk)
- 2 tablespoon honey or sugar free maple syrup
- In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, vanilla, and honey/maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
- Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
- Repeat this process until all your pancake batter has been used up and all your delicious pancakes are cooked
CAN IT BE STORED? Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
CAN IT BE FROZEN? Place pancakes in a ziplock bag (either all together or in single serving portions) and store them in the freezer for up to 6 months.
HOW TO REHEAT Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.