Power-packed Pancakes with yogurt, whole grains, walnuts & more

Power-packed Pancakes with fresh
blueberries, butter & maple syrup.

Power packed with oats, yogurt, whole wheat flour, walnuts, eggs, flax seeds, cinnamon and ginger, too! I did make them with cow's milk but if you have a dairy allergy, almond or soy milk could be exchanged.

     This is my variation of a recipe that heralds back to 1979 (I added the walnuts, seeds and spices) that is based on yogurt. It appeared in Consumer Digest and the article explored the history and benefits of yogurt.

     The article also explains, in easy to understand language, just why those that are lactose intolerant can tolerate yogurt — “With the exception of Caucasians and Western Europeans, most of the rest of mankind lacks the enzyme 'lactase' needed to digest milk sugar (lactose). According to The Journal of the A.M.A., without this enzyme the lactose is not digested, attracts water, swells up the abdomen and acts as a cathartic. Cramps, pain, severe diarrhea all are symptoms, as is bloating. But when the same milk is fermented into yogurt or some other cultured product, the bacteria in the culture pre-digest the enzyme, making it digestible without a major problem of any kind.”

Power-packed Pancakes    

1 cup milk (the original recipe actually used reconstituted dry/powdered milk)

1 tablespoon honey

1 cup yogurt (I used Greek)

1 ½ cups oatmeal (the original recipe used quick-cooking; I used old-fashioned but made the batter overnight and let the batter set in the refrigerator)

1 cup whole wheat flour (I used white whole wheat flour which has the same nutritional value as it’s counterpart but produces a somewhat lighter product – both in texture & color)

1 teaspoon baking soda

½ teaspoon salt

2 eggs

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ cup coarsely chopped walnuts

1 tablespoon flax seeds

1. Mix together all ingredients; stir thoroughly.
   
   
   
   
2. Drop by small spoonfuls on sizzling griddle. When surface of pancake begins to bubble, flip and grill the other side.
   
   
   
   
3. Any unused batter keeps well in the refrigerator for several days.

Recipe without photos . . .

Power-packed Pancakes    

1 cup milk (the original recipe actually used reconstituted dry/powdered milk)

1 tablespoon honey

1 cup yogurt (I used Greek)

1 ½ cups oatmeal (the original recipe used quick-cooking; I used old-fashioned but made the batter overnight and let the batter set in the refrigerator)

1 cup whole wheat flour (I used white whole wheat flour which has the same nutritional value as it’s counterpart but produces a somewhat lighter product – both in texture & color)

1 teaspoon baking soda

½ teaspoon salt

2 eggs

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ cup coarsely chopped walnuts

1 tablespoon flax seeds

1. Mix together all ingredients; stir thoroughly.
2. Drop by small spoonfuls on sizzling griddle. When surface of pancake begins to bubble, flip and grill the other side.
3. Any unused batter keeps well in the refrigerator for several days.