Pancakes have become a big thing at our house on the weekends. I look forward to waking up early with Wally, walking the dogs, coming home to the smell of coffee and watching Bryan flap the jacks while I play with the baby. These are our best days and my favorite moments. While, I would love to have chocolate chip pancakes everyday (I become obsessed while I was pregnant), I have discovered a new recipe that adds oats which is a galactagogue (food that encourages milk production) and yogurt, which adds probiotics. The nutmeg and cinnamon makes these taste like the holidays so they will be perfect for the approaching fall. These pancakes are not fluffy but they are nutrient dense, filling and delicious, making them ideal for anyone.
1 cup organic whole wheat flour
3/4 cups Rolled Oats
1 cup milk
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 plain yogurt
*optional: top with fresh organic berries
- Mix all ingredients in a large mixing bowl
- Heat large griddle with butter
- Add 2 large spoonfuls of batter to heated griddle and cook until it bubbles, flip over and cook other side
- Serve with fresh berries, organic maple syrup and butter
Enjoy with people you love.