I’ve heard from many women that they had never been healthier than when they were pregnant. I can’t think of better motivation to eat healthily than growing a human within your body. That said, I must eat something sweet every day. Every. Day. And sometimes undecorated fruit just doesn’t cut it.
In the great waffle versus pancake debate, I’ve always been Team Waffle. My mother was a fantastic cook and baker, but pancakes were the one thing she couldn’t do well. She used a mix that had the same consistency as wet cement, and she almost always burned them.
But I’m pregnant, so my cravings are allowed to defy all logic. This weekend I needed pancakes. Hence, these fluffy, made-from-scratch beauties, adapted from The Newlywed Cookbook by Sarah Copeland. Best part: only 2 tablespoons of sugar in the whole batch of batter.
Cooked steel cut oats and Greek yogurt add moisture a pleasant texture, while slightly sweetened berries replace the need for sugary syrup. I incorporated Meyer lemon sugar from this recipe into both the pancake batter and the whipped cream topping for a bright freshness to each bite of this perfect Sunday morning breakfast.
Whisk together dry ingredients with cooked oatmeal in a large bowl. Mixture should look like small crumbles. In a separate bowl, whisk together wet ingredients (Greek yogurt, milk, melted butter, and eggs).
Heat a cast-iron skillet over medium heat, and brush with melted butter. A 12-inch skillet should accommodate three pancakes at a time. Drop about 1/3 c. batter onto one side of the pan, then repeat twice more, leaving about half and inch between cakes. Cook batter until the edges appear cooked and bubbles appear on the surface, about 2-3 minutes.
Meanwhile, slice strawberries, or add whole raspberries or blackberries to agave nectar in a small mixing bowl. In a separate mixing bowl, mix chilled whipping cream and Meyer lemon sugar with a hand blender until stiff peaks form, about 3 minutes.
1 2/3 c. all purpose flour
2/3 c. cooked steel cut oats
2 tbsp. granulated sugar, or Meyer lemon sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. plain Greek yogurt
1 c. lowfat milk
4 tbsp. unsalted butter, melted
2 large eggs
2 c sliced strawberries, raspberries, and/or blackberries
2-4 tbsp agave nectar
1 pint chilled whipping cream
2 tbsp Meyer lemon sugar