Ingredients
- 1 1/2 cup rolled oats
- 3 large Nellie's Free Range Eggs
- 1/3 cup vanilla Greek yogurt
- 1 ripe banana, mashed
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 tablespoon ground ginger
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground clove
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Yield: 10 small pancakes
Ingredients
- 1 1/2 cup rolled oats
- 3 large Nellie's Free Range Eggs
- 1/3 cup vanilla Greek yogurt
- 1 ripe banana, mashed
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 tablespoon ground ginger
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground clove
Upgrade your breakfast stack this season!
A healthy yet exciting alternative to an overly sweet breakfast stack, these gingerbread pancakes are chock full of nutritious ingredients: Greek yogurt, a banana, and rolled oats, to name a few. They're also filled with warm spices, making them an ideal canvas for maple syrup, whipped cream, or even pomegranate seeds.
Directions
- In a deep bowl, combine rolled oats with eggs, yogurt, banana, milk, and vanilla until uniform. Add ginger, cinnamon, nutmeg, and clove, and stir well until mixture has a batter-like consistency.
- Heat a small skillet on medium heat and coat lightly with cooking spray.
- Pour 1/4 cup of pancake batter into to preheated pan. Cook about 2 minutes, then flip and cook the second side until just browned. Repeat with remaining batter, then stack and enjoy with toppings of your choice!
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