Wellness tip- Swap whole wheat pasta for traditional white pasta. Whole wheat pasta is full of more fiber and nutrients, plus I’ve found that it keeps me full longer, so I don’t have to eat as much to feel full. Many more restaurants are offering whole wheat pasta, so it’s worth asking!
Good morning and happy 4th of July weekend! This week’s recipe is about as simple as it gets. As a runner, oatmeal has become a staple in my apartment. It is a whole grain carb that fuels me both before and after my longer runs. Plus, as you will see in my recipes, it is extremely versatile.
Speaking of versatile, this 2-ingredient oatmeal pancake recipe can be tailored to your liking! While the base ingredients are just eggs and oatmeal, there are so many ways you can top the pancakes according to your liking! I’ll give you a few of my favorites.
One of my favorite parts about this dish is the texture of the oats on the outside, but you still get the overall shape and idea of the pancake.
2-Ingredient Oatmeal Pancakes
1/2 cup oats
Optional Add ins
1 teaspoon Cinnamon
1 teaspoon Vanilla extract
1 tablespoon chia seeds
Peanut Butter/Banana Topping
1 tablespoon pure maple syrup
2 tablespoons natural peanut butter
Fruit/Greek Yogurt Topping
1/2 cup plain Greek Yogurt
2 teaspoons pure maple syrup
2 teaspoons almond milk (or other milk product)
1 cup of fresh or frozen mixed berries
- Spray down a medium size pan with cooking spray and set stove top to medium heat
- Mix together eggs and oats (and cinnamon, vanilla extract, and/or chia seeds if you’d like)
- Once the pan is hot, pour the oats and eggs into the pan and flatten out so it is shaped like a pancake. There shouldn’t be any gaps in the circle
- Cook on one side for 4 minutes, and then flip it. Cook for 2 minutes, then place it on your plate
- If you are using the peanut butter/banana topping, spread the peanut butter on top of the pancake, then slice up the banana and place on top. Drizzle maple syrup on top of the bananas.
- If you are using the greek yogurt sauce, mix up the greek yogurt, maple syrup and almond milk in a bowl. Scoop out the sauce and drizzle it over the pancake. Defrost the frozen berries, or use the fresh berries and spread them across the top of the pancake