Pancake d’avena

Ingredienti

• 1 1/2 cups old fashioned rolled oats
• 1 1/4 cups milk
• 2 tablespoons unsalted butter
• 1 cup white whole wheat flour (or all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 3/4 cup plain Greek yogurt (full fat or 2%)
• 2 tablespoons honey* (or pure maple syrup)
• 2 teaspoons vanilla extract

Preparazione

1. 1

   Stir together the oats and milk in a medium bowl. Stir. Set aside for 15 minutes to let the oats soak up some of the milk while you prepare the rest of the pancake ingredients.

2. 2

   Place the butter in a small bowl and melt in the microwave (or melt on the stove). Set aside.

3. 3

   Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

4. 4

   In a large bowl, combine the eggs, plain Greek yogurt, honey (or pure maple syrup) and vanilla. Whisk until smooth. Then whisk in the melted butter. Use a rubber spatula to stir in the oat and milk mixture.

5. 5

   Pour the dry ingredients into the wet ingredients. Use the rubber spatula to mix until just combined, being careful to not over-mix the batter.

6. 6

   Heat an electric griddle or non-stick skillet over medium heat (325° F). Grease the griddle or skillet with cooking spray, if it requires greasing.

7. 7

   Use a ¼ cup measuring cup to scoop scant ¼ cups of the pancake batter onto the griddle (the ¼ cup measuring cup should be about ¾ full). Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, 3-5 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.