My kids LOVE pancakes.
I mean, what kid doesn’t right? I myself am more of a waffle girl (you can see my favorite, Clean Eating, Dairy Free Waffle Recipe here). I set out to come up with a cleaner, healthier pancake recipe that I could feed my kids and not feel bad about. After lots of trial and error, and help from my oldest, I think we have it! Clean Eating, Oatmeal Pancakes.
These oatmeal pancakes are low in sugar, use whole grain oats in place of traditional flour, and even have protein packed Greek yogurt in them. The pancakes are super filling, and kids won’t be hungry 30 minutes later or have a sugar crash like with traditional pancakes. They come out nice and fluffy, and freeze wonderfully. In fact, I usually make a triple batch and freeze them. The kids love to be able to heat them up themselves on the weekends!
We top them with berries, bananas, even peanut butter! Of course, real maple syrup is always a hit as well. Even my pickiest eater loves these.
**note: we have made waffles with this batter as well! Just add a little more almond milk to thin the batter slightly and follow the directions for your specific waffle maker. The waffles freezer beautifully, and can be reheated in the toaster for a quick weekday breakfast.
I love your comments, and hope you’ll take a second to drop me a note if you make these and let me know what you think of them.
- 2 cups of oat flour (ground up whole oats)
- 3 tsp baking powder
- 1/4 tsp of salt (I use sea salt)
- 1/2 tsp cinnamon
- 1/2 cup plain Greek yogurt
- 1 cup milk (we use unsweetened vanilla almond milk, and love the flavor it gives)
- 1 egg
- 1 1/2 tsp real vanilla extract
- 2 tblsp REAL maple syrup
- Mix the dry ingredients in a large bowl. (I use my Kitchen Aid Mixer to make these) Add in the yogurt, milk, and egg. Mix well. Add in the vanilla and real maple syrup, and stir till just combined.
- Preheat your griddle or pan to medium-high heat. (My electric griddle, I set to 375) If you are using a non-stick surface you will not need oil for these. If not, lightly spray with cooking spray. Scoop batter about 1/3 cup at a time onto pan. Once the bubbles have popped flip the pancakes over. Cook until the underside is golden brown.
- These pancakes will have a crisp outside, while staying fluffy inside.
- Top with your favorite toppings!
- **Note, if the batter starts to thicken between batches, just mix in a couple tablespoons of water, milk and stir well.