Healthy pancakes you can freeze? YES!
On that episode, I shared about how I was able to manage my psoriasis symptoms through the food I ate and the workouts I do. It sounds crazy to a lot of people, but changing my food has changed my life and how I manage this disease.
There are a lot of healthy swap recipes I've used and created since making this lifestyle change - and I wanted to share one for the How do you Health? podcast listeners!
Breakfast is my favorite meal of the day. Like Nurse Doza, I LOVE pancakes.
The great thing about this recipe is that I can make these on Sundays and freeze the rest to eat over the next few weeks.
Healthy Blueberry Oatmeal Yogurt Pancakes
1 cup blueberries
2 large eggs
2/3 cup rolled oats, I use gluten free
1 2/3 cups all purpose flour, I use Bob's red mill 1 to 1 gluten free flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp. sugar (I leave this part out)
1/4 cup maple syrup, honey, or agave
4 tbsp. butter unsalted, melted
1 cup plain greek yogurt, I have also used plain coconut yogurt
1 cup milk, almond milk, soy milk whatever is your preference
I also like to add a dash of vanilla and some cinnamon.
Lightly coat a griddle or nonstick skillet with nonstick spray.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together yogurt, milk, butter, and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Working in batches scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side about 1-2 minutes longer, keep warm in oven. I normally just pour the batter on the griddle for as big as I want them to be. This part is up to you.
Serve immediately with maple syrup.
I hope you all enjoy them as much as I do!