This morning I had no intention of making pancakes. I was already reaching for the box of cereal when I realized St. Patty’s was just a few days away. My mom used to dye stuff green for the week of St. Patty’s — milk, pancakes, you know. I think we even ate green eggs. So I decided to get into the St. Patty’s spirit and make some Lucky Me Green Pancakes.
These aren’t your average pancakes though. They’re healthy, hearty and delicious. I’ve packed them with oats, yogurt, honey, chocolate chips and whole wheat flour to take them a step above the average pancake. Oh, and they’re green.
It’s not a one-trick-pony recipe though. When St. Patty’s is over you can still use this recipe in the morning — just omit the green (or keep it and stay festive year-round).
I’m a big fan of oats, especially in pancakes. They make them heartier, keep you full longer, and add a little crunch to an otherwise soggy-prone breakfast dish. I add the chocolate chips for the kids mostly…okay maybe more for my benefit. You can use any type of chocolate chip, but I prefer semi-sweet mini chips so that you don’t have a massive glob of chocolate burning on your griddle.
To get the vibrant green color, use a gel-based food coloring — like Wilton or Americolor. I prefer AmeriColor gels, but that is because I do a lot of cakes and frostings. They’re cheaper than Wilton and you use less to get the color — and they don’t have that funky after taste Wilton does. But it is all preference. If you use the water-based food coloring you’ll have to use a lot to get that vibrant color, but it can be done.
I’m really into healthy, filling pancakes. I don’t like to use funky substitutes in the morning — too much science, too early in the day. But, just because these are healthy doesn’t mean they’re gross tasting or have a funky texture. In fact, these are fluffy, soft and delicious. If you heat your griddle just right, you’ll get that light crunch on the outside too. And, they’re not packed with sugar. I use honey to give you that sweetness without the same calories. Although once you slather it in syrup the calories really shouldn’t matter, right?
These actually don’t need maple syrup, but if you are like me, you need that syrupy goodness. They’re really good with blueberry and wildberry syrups, but today I went with traditional maple.
Time-Saving Tip: Mix all of these dry ingredients together and put in an airtight container in the pantry. Then when you are craving pancakes just pull it out, add the wet ingredients and you have pancakes a little faster.
Let’s make some pancakes!
A hearty, wholesome pancake recipe with oats, yogurt, and no sugar. Delicious and healthy for a great start to the day.
- 1 c. Whole-Wheat Flour (or just use All-Purpose)
- 1/2 c. Rolled Oats
- 1/4 tsp. Salt
- 2 tsp. Baking Powder
- 1 lg. Beaten Egg
- 1 c. Almond Milk (Soy, Rice and Regular Milk fine too)
- 2 tbs. Honey
- 6 oz. Plain Vanilla Yogurt
- 1 tsp. Vanilla Bean Paste (or Vanilla Extract)
- 1 tsp. Green Gel Coloring
- 1/4 c. Mini Semi-Sweet Chocolate Chips
- Mix together your dry ingredients and set aside.
- Mix together wet ingredients until smooth. Add green gel color.
- Make a well in your dry ingredients, then pour in the wet. Mix just until moistened. Do not overmix or you'll have tough pancakes.
- Heat skillet or griddle on medium heat. Spray with non-stick cooking spray, smear with coconut oil Once ready, drop a 1/3 cup of batter onto the hot surface. Cook until you see bubbles starting to form, flip and cook the other side until done.
- These pancakes freeze well, Place in an airtight bag or use a sealer and store for up to 2 months. Reheat in the toaster.