Breakfast has never been my thing mostly because I’m not a morning person, which means my breakfast time is usually lunch time for normal people. But for as much as I don’t like eating (or getting up) early, I do love most breakfast foods regardless of what time I eat them. One of my favorite “pre weight loss” places to enjoy some breakfast goodies was Cracker Barrel, and their pecan pancakes were my favorite. Needless to say, that’s one place I rarely eat anymore and I really don’t miss it that much, except for when I get a craving for pancakes. So when I started craving them a couple weeks ago, I knew I had to come up with a healthy alternative to stop myself from giving in to that Cracker Barrel craving.
Of course, the first place I go when I want ideas for recipes is Pinterest, and wouldn’t you know..lots of healthy pancakes recipes! The one that seemed to show up the most was a Biggest Loser recipe that called for 6 egg whites, but I just couldn’t justify throwing away 6 perfectly good egg yolks, so I use 2 whole eggs instead. What I did like about that recipe was the idea of using oatmeal instead of flour. You just run the oatmeal through your blender or food processor until it’s like a coarse cornmeal. I also added a little whole wheat flour just because I thought it would help bind them together a little better than just the oats alone, but feel free to leave it out if you’d like..just be sure to let me know how they turn out without it!
Now, don’t get me wrong..they aren’t the same as those million-calorie, butter-soaked pancakes from my formerly favorite breakfast spot..but they are tasty, filling, and satisfy my craving for pancakes, so in my book they’re a keeper. And at only 180 calories for 3 pancakes, they don’t make me feel like I need to spend 6 hours in the gym after I eat them.
- 1 cup oats, uncooked
- 2 tablespoons flour (I used whole wheat pastry flour, but any kind should work)
- 2 large eggs, beaten
- 1 very ripe banana, mashed well
- ½ cup nonfat plain Greek yogurt
- ½ cup nonfat milk
- ½ teaspoon vanilla extract
- 1 teaspoon sugar
- pinch of salt
- Using a blender or food processor, pulse the oatmeal until it’s the consistency of a coarse meal. Combine the flour with the oats and set aside.
- In a large bowl, whisk together the eggs, banana, yogurt, milk, vanilla, sugar, and salt until fully combined.
- Stir the oat mixture into the wet ingredients until combined, making sure not to over mix.
- Heat a large nonstick skillet or griddle over medium heat and brush with a small amount of oil. Once skillet is hot, pour about ¼ cup of batter into skillet for each pancake. Once they start to bubble and look a little dry around the edges, about 2-3 minutes, flip them over and cook another couple of minutes until they’re golden brown on both sides.
- To keep warm until ready to serve, place on an oven-safe platter in a warm oven.
- Makes about 12 3″ pancakes but feel free to make them any size you’d like.