I found this recipe on a random Self magazine at the doctor’s office. I was pretty skeptical but I decided to give it a try today. Here is the original recipe.
Before I even start telling you these dense, filling, stick-to-your-ribs pancakes are actually tasty, please know that this is a healthy breakfast choice rather than a substitute to the traditional pancakes. There is NOTHING like light, fluffy and full of gluten pancakes! Can’t substitute that. Although these cakes are probably not a low-calorie breakfast they’re full of nutritious and ‘better for you’ ingredients. And they’ll keep you satisfy for a long time. I ate them with honey instead of maple syrup and it was delicious.
Here is my version of the original recipe.
OATS & FLAXSEED MEAL PANCAKES with CHIA SEEDS
- 1 cup quick oats
- 1 cup non fat plain Greek yogurt
- 2 eggs
- 2 teaspoons chia seeds
- 2 teaspoons flaxseed meal
- 1/2 tsp of salt
- 1 tsp of cinnamon
In a blender or food processor, pulse oats until finely ground. Add yogurt, eggs, and flaxseed meal and process until batter is combined. Lastly mix Chia seeds (don’t blend or process.) I used a old large nonstick skillet coated with oil spray and I cook each pancake individually (only 6 small pancakes per recipe) approximately 1-2 minutes each side.