Healthy Oat Pancakes with Berry Sauce
Yield: 14 pancakes
Calories: 115kcal
Start your day with super easy, healthy oat pancakes topped with berry sauce! Each pancake is packed with oatmeal, flaxseed, oat bran and Greek yogurt. Yum!
Ingredients
Oat Pancakes
- 2 cups rolled oats, divided
- 4 teaspoons ground flaxseed meal
- 4 teaspoons oat bran, optional
- ½ teaspoon cinnamon, ground
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 ½ cups plain greek yogurt
- ½ cup milk
- 4 large eggs
- ¼ cup honey, or maple syrup
- 2 teaspoons pure vanilla extract
- cooking spray, for greasing pan
Berry Compote Sauce
- 1 cup blueberries
- 1 cup raspberries
- 1 ½ cups strawberries, sliced
- 2 tablespoons honey, or maple syrup
Special Equipment
Instructions
Berry Compote Sauce
- In a blender, puree a ½ cup of blueberries, ½ cup raspberries, and 1 cup sliced strawberries.
- Strain through a fine-mesh strainer to remove seeds, and transfer the puree to a medium-sized saucepan.
- Add 2 tablespoons of honey to the puree.
- Turn heat to medium, and bring the puree to a boil, stir, then reduce to low heat and cook for 5 minutes, stirring occasionally.
- Add the remainder of the blueberries, raspberries and sliced strawberries to the cooked puree.
- Stir to combine and cook over low heat for 5 minutes. Turn off the heat, reserve and keep at room temperature.
Oat Pancakes
- In a blender or food processor, pulse 1 ½ cup oats until finely ground, about 1 minute.
- Add the flaxseed meal, oat bran, cinnamon, salt and baking powder to the blender.
- Blend to combine the dry ingredients for about 30 seconds.
- In a large bowl, whisk together the yogurt, milk, eggs, honey and vanilla extract until combined.
- Whisk in the dry oat mixture, plus ½ cup whole rolled oats until combined, and smooth.
- Allow batter to sit for 5 minutes, and then stir before cooking each pancake.
- Set a large nonstick pan over medium heat for 1 minute, then lightly coat the pan with nonstick cooking spray.
- Working in batches, add ¼ cup of pancake batter to the pan for each pancake.
- Cook until golden brown, 2-3 minutes on one side, and 1-2 minutes on the other side. Spray the pan with cooking spray in between each batch if needed.
Nutrition
Calories: 115kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 51mg | Sodium: 92mg | Potassium: 48mg | Fiber: 3g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 16.5mg | Calcium: 80mg | Iron: 1.8mg
Recipe Link
Recipe Video