Hey there, I had such a busy week. I thought I would leave you this weekend with the yummiest pancake recipe ever! These are truly delicious. My whole family enjoyed them. I like the fact that they are healthy and boasting of whole grains, and have a nice dose of protein as well
Lemon Oatmeal Yogurt Pancakes with Strawberries
2 cups uncooked old fashioned oatmeal
(optional) soak overnight in 4 cups of warm water, and 2 tablespoons of buttermilk, lemon juice, or kefir
4 whole organic egg
4 egg white
2 cups greek yogurt
4 tsp lemon zest
4 tsp quality vanilla extract
3 tsp baking powder
pure grade B maple syrup
Preheat skillet to medium.
In the blender, add all of the ingredients except the berries. Blend until smooth.
Pour the batter by 1/4 cup onto preheated skillet. Cook until the top begins to bubble and the bottom is golden. Flip once to brown the bottom.
Transfer to plate and top with sliced strawberries.
(Did you know)
Oats are low in gluten, which make them easier to digest than some whole grains; however, they are high in phytic acid. This organic acid is found in the outer layer, or bran. In days gone by, and today in traditional cultures, grains were treated before cooking and eating. If untreated, as most are today, phytic acid can block the body’s absorption of important minerals such as calcium, magnesium, copper, iron, and especially zinc. A long-term diet of untreated (soaked or fermented) grains will lead to mineral deficiencies and disease.
Soaking oats allows enzymes and helpful organisms such as lactobacilli to break down the acid. Soak in warm water overnight so they’re ready to cook in the morning and require much less cooking time. This is a healthy way to have "quick" oats without the nutrient loss of manufacturing. All it takes is a little planning ahead for a significant increase in nutrition.
These pancakes freeze well and can be reheated in the toaster
Happy pancake eating!!