Recipe by DANNON
"Made with whole wheat flour and oats, these tasty pancakes are sure to get your day started the right way!"
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1 1/2 cups
DANNON® Plain Yogurt
canola oil, divided
quick cooking oats
I made this the night before. I switched the yogurt and milk amounts and used buttermilk. I also added 1 tsp. of cinnamon and 1/2 tsp. nutmeg. These puffed up nicely and were quite filling. I served them with Cinnamon Cream Syrup also from this site. Very good. We all liked these pancakes and the yogurt gave it a nice twang. I bet these would be good with blueberries. I'm glad I decided to switch the yogurt and milk amounts. I'm afraid the might not have been as good. This made 15 medium pancakes. NOTE: 1/3 c. of oatmeal is just what's in an envelope of instant oatmeal. If you are like me and buy it in bulk when it's on sale, you can use one of those.
I like healthy food, but I didn't care enough for these
Easy to make delicious pancakes! I used only whole wheat flour, no all purpose flour to make these.
I've made this recipe several times and my family loves it. Great fluffy texture, and healthy! I love to mix up the batter the night before, stick in the fridge and then it's all ready to go for the morning! I do think it needs a bit of salt which is why I gave it 4 stars.
This is the best pancake recipe that I've ever made! The only change I did was that I added a tsp and half of vanilla. The oats are wonderful in here-- makes the pancakes so fluffy!
These were so light,fluffy and flavorful! My husband and I loved them. I used Greek yogurt, regular oatmeal and whole wheat pastry flour because I had these ingredients at home. I added blueberries, artificial sugar and a little vanilla to suit our tastes. My husband asked me to make these again, and that was a first! I'm going to make a bunch and freeze them individually to keep on hand for busy mornings. Thanks for a fantastic and healthy recipe!
The only things I changed in this recipe was omitting the all-purpose flour and using all whole wheat flour. I used olive oil instead of canola and also added a tablespoon of sugar and a teaspoon of vanilla. These cooked up very light and were very filling. This recipe is a keeper!
These pancakes were nice and fluffy! I usually leave pancake batter rest a bit which I think helps. I only had whole wheat pastry flour, but that seemed to work well. I only had a half cup of plain yogurt so I used vanilla yogurt for the remaining cup. For a bit more flavor, I added a couple tablespoons of sugar and used butter instead of oil. Because of the added sugar and vanilla flavor from the yogurt I did not use any syrup, I though they were great plain!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 226
** Calories from Fat: 107
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