Oatmeal Date Pancake Recipe with Yogurt
Soft and lightly sweet, these oatmeal date pancakes are made with milk and yogurt for a tender texture and subtle tang, perfect for a nourishing and comforting breakfast.
Preparation time
25 minutes
Cooking time
20 minutes
Yield
12 pancakes
Nutritional information
Energy
272 Calories
Protein
11 g
Carbohydrate
41 g
Fat
8 g
Fibre
4.1 g
Sodium
248 mg
Top 5 Nutrients
(% DV*)
Calcium
21 % / 277 mg
Vitamin B12
37 %
Phophorus
34 %
Pantothenic acid
30 %
Selenium
24 %
*percentage of daily value
Ingredients
Dates Pancakes
- 2 cups (500 mL) quick cooking rolled oats
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) ground cinnamon
- Pinch of salt
- 1 cup (250 mL) Milk
- 1 cup (250 mL) plain yogurt
- 6 dates pitted and coarsely chopped
- 4 eggs
- 1 tbsp (15 mL) butter
Topping
- Plain yogurt to taste
- Maple syrup to taste
- Orange cut into wedges or other fresh fruit chopped
Preparation
- In a bowl, mix together rolled oats, baking powder, cinnamon and salt. Stir in milk, yogurt and dates. Set aside for 15 minutes to rest. Add eggs and mix well.
- Heat a little butter in a non-stick pan over medium heat. Adding 1/3 cup (80 mL) at a time, cook pancakes 3-4 minutes on one side, then 1-2 minutes on the other.
- Serve topped with yogurt, a little maple syrup, and orange wedges on the side.
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