Ingredients
1cupwhole wheat flour,(123 grams) or white whole-wheat flour, spoon & leveled
½cupquick oats,(40 gramss)
¼tspsalt
2tspbaking powder
1tspground cinnamon
1large egg,or 2 egg whites
1cupmilk,(240 milliliter)
2tbsppacked light sugar,or dark brown
¼cupGreek yogurt,(63 grams)
1tsppure vanilla extract
½cupadd-ins,like chocolate chips or fruit, optional
Preparation
Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.
In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined.
Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer. Do not overmix the batter.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the center or sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
Coat griddle or skillet again with nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200 degrees F (93 degrees C) oven until all pancakes are cooked. Serve immediately.
