maple oat pancakes.

This recipe was inspired by that which was uninspired.

Huh?

I was sent a recipe that a reader felt was lacking in the flavor department and needed a little help.  And I was so excited to help bring a little love to this gluten-free, butter-free pancake recipe that I got to work within hours of receiving her email!  If you have a recipe that’s just missing a little something or that needs a frugal makeover, hit me up via Facebook or Twitter!

Process your oats, baking powder, salt and cinnamon in a food processor until course and flour-like.

Separately, whisk together your wet ingredients and then fold with the dry.

Cook over your hot griddle, pour yourself a cup of coffee, and then…

…eat your little heart out!  They’re healthy for you so no guilt!

Maple Oat Pancakes

(Serves 4)

1 1/2 cups oats (a lot of oats are gluten-free but double check if you have any concerns)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons cinnamon

3 eggs

1/3 cup plain greek yogurt (I use full fat)

3 tablespoons maple syrup or maple/agave blend*

2 teaspoons vanilla

*I often substitute maple/agave blend for maple syrup as it’s typically at least 50% less.  No charge for that little tip.

Instructions:

Combine all dry ingredients in a food processor.

Separately, whisk together the eggs, yogurt, maple syrup and vanilla.

Fold together wet and dry ingredients.  Cook on a griddle, flipping once bubbles appear on the pancakes.  Top with maple syrup, bananas, berries or your favorite pancake toppings.*

*You could also include your favorite fruits inside the pancake batter.  Double yum.

TOTAL:  $2.78 or $.70 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

230 calories per serving

7 grams of fat

32 carbs

9 grams protein

3 gram fiber (yippee!)

Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!