But what I dislike about sweet breakfasts (only slightly…) is that they aren’t the most filling. Normally, I have to add a little peanut butter for protein and lots of fruit for fiber.
This recipe, however, is a sweet but stick-to-your-ribs kind of breakfast. The Greek yogurt and the hearty oats that can be mixed in make it very filling, enough to power you through any morning.
1 T rolled or steel-cut oats
1/4 cup plain or vanilla Greek yogurt (sub for coconut or almond varieties if you like)
2 T water (more or less depending on how runny/ thin you like your cakes)
1 t stevia
splash of vanilla
–Heat your griddle to med-low setting. Lightly coat with cooking spray. Allow to warm.
-In a small bowl, mix all dry ingredients well. Then slowly add in yogurt, then vanilla, and then water as you like. For thicker cakes, use less water. For a few more cakes that are thinner, add more water.
-Pour pancake batter on griddle to the size of pancake you like. They will probably spread a bit. At this point, if you’d like to add in other ingredients, such as berries or chocolate chips, you can drop them on top while the bottom side of the cakes cook.
-When the edges begin to firm up a bit and bubbles are popping up through the top side, the cakes should be solid enough to flip. Do so carefully. They should be golden brown on each side.
Yes, I always have lots of these! For this recipe, I mixed 1 T all-natural peanut butter with 1 T yogurt and a dash of honey. Fresh apples were chopped and added, too. Berries and honey would also be delicious.