Another pancake recipe?!? I know, I know. But this one’s really good! I promise =). I’ve been on a serious pancake kick the last few months, but I admit that I’ve almost burned myself out…almost. These pancakes are like eating no-bake cookies for breakfast – and who doesn’t enjoy cookies for breakfast? =) The pancakes themselves are pretty healthy with oatmeal, oat bran, wheat bran, and whole wheat flour so it’s totally fine if you want to drown them in chocolate syrup ;). No judgement here. They’re also delicious with a thin layer of peanut butter between each one. If you have a peanut allergy, almond butter would be a delicious substitute. Enjoy!
Chocolate Peanut Butter Oatmeal (No-Bake Cookie) Pancakes
1/2 cup white whole wheat flour
1/2 cup + 2 tbsp quick oats, divided
3 tbsp cocoa powder
1/2 cup unprocessed wheat bran
1/4 cup oat bran
2 tbsp white sugar
1-1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup low-fat buttermilk
2/3 cup skim milk
2 tbsp creamy peanut butter
1/2 cup plain fat-free greek yogurt
1 egg
1 tsp vanilla
1. Combine all ingredients except 2 tbsp quick oats in blender and pulse until smooth. Stir in remaining oats and let sit 5 minutes.
2. Preheat non-stick skillet or griddle over medium low heat. Scoop batter onto preheat skillet using a #20 (3 tbsp) scoop. Flip once. Makes 17 pancakes.
Nutritional Info (per pancake): 70 calories; 1.9 g fat; 10.9 g carbohydrates; 2.1 g fiber; 3.6 g protein
