12 Minute Pancakes

I’ve been craving pancakes for about two weeks.

Two.Weeks.

So when Caroline woke up an hour earlier than normal on a work from home day, I took advantage and headed into the kitchen. You’d be surprised at how entertaining cooking can be for a nine month old.

I turned to one of my favorite recipes and kicked it up a bit by adding heart healthy rolled oats, chia seeds and ground flaxseeds. It’s safe to say I have a new favorite pancake recipe.

12 Minute Pancakes

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 6-7 minutes

Ingredients (8-10 pancakes)

For the Pancakes

1 1/2 cups Vanilla 0% Chobani Greek Yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup almond milk
1/2 cup rolled oats
1 1/2 tablespoons ground flax
1 1/2 tablespoons chia seeds

For the Berries

2-3 cups of berries, cut up or whole {strawberries, quartered, blackberries, raspberries and blackberries whole}
2-3 tablespoons light brown sugar

Instructions

In a bowl, combine the berries and brown sugar. Set aside to macerate.

Whisk together the yogurt, egg and almond milk; set aside.

In another bowl, combine the flour, salt, baking powder and baking soda.

Add the wet ingredients to the dry ingredients and stir just to combine.

Once just combined, add the oats, flax and chia seeds.

Pour 1/4-1/3 cup of batter onto a greased skillet or griddle pan over medium-high heat.

The pancakes are ready to flip when bubbles begin to pop. Flip and cook for 2-3 more minutes, until the pancakes are golden brown.

Serve topped with the macerated berries.

Okay, I can’t guarantee that these will take you exactly 12 minutes, unless you cook all of the pancakes at the same time. But I can guarantee that they’re worth the time.