banana yogurt oatmeal pancakes

Breakfast is kind of a big deal around our house.  At least to Hunter and I.  We both like to eat right away once we wake.  No waiting.  Okay, I take that back, first I want coffee, then I need FOOD!  Normally when I get Hunter from his crib in the morning and we talk about breakfast, I hear, ‘oatmeal, oatmeal, oatmeal!’, but this week he’s changed his tune to ‘pancakes, pancakes, pancakes!’.   Sadly for him, he’s still gotten oatmeal most days since it’s my favorite.

However, Tuesday morning was a nice time to have a slow morning.  And slow mornings mean pancakes.  He woke early (like 6:30am… oye), so we had even more time than I planned before heading to story time at the library.  I find the only way I can keep him waiting for breakfast is if he’s involved, so up onto the counter he went and we made pancakes together.

These yogurt pancakes come together in a snap in the blender.  You just put all the ingredients in, give it a whirl and let it sit for at least 10-20 minutes before beginning cooking up your pancakes.  I didn’t wait the extra time with a hungry toddler wanting breakfast, especially since he has to wait for them to cool once they are cooked, but if you are an adult and have the time, I recommend letting your batter sit.  It will be less runny and they cook up more evenly.  And they taste better, in my opinion.

These pancakes are definitely on the thin side… which means you get to eat about 20 pancakes!  Sounds good to me.

Sweetened with banana, and packed with protein from the yogurt and egg, these delicate pancakes will keep you full all morning.  Enjoy them dipped into applesauce like we do!

banana yogurt oatmeal pancakes

serves 1-2

Ingredients

•  1 cup yogurt (I used plain whole milk)
• 1 egg
• ⅔ cup rolled oats
• ½ ripe banana (I bet a full banana would work great, I just had a half to use up)
• 1 tsp baking soda
• pinch of sea salt
• splash of milk (about 2-3 tbsp – I just eye balled it)

Directions

1. Combine all ingredients in a blender.  Blend until smooth.  Let the batter sit for 10-20 minutes (highly recommend this).
2. Pre-heat your griddle to 325 degrees.  Add a little oil to the griddle to ensure they don’t stick.  Pour about ¼ cup pancake batter onto the griddle.  Repeat with as many pancakes as you can cook at one time.  Once the top is bubbly and the bottom edges look slightly brown, flip.  Allow to cook on the second side for 2-3 more minutes.  Repeat using all the batter.

I haven’t tried it yet, but I bet you could make the batter the night before, let it sit overnight in the fridge and it would turn out delicious tasting.  It would totally be a time saver and make it so pancakes could be an every morning thing!

Do you like breakfast first thing in the morning (like me!), or are you like my hubs and could wait hours?  You would not want to be around me if I had to wait hours…

This week is just flying by.  Happy Thursday all, and thank you for the sweet comments on my pregnancy post!

Heather