
Cook Time | 30 minutes |
Servings |
servings
|
- 6 Tbsp. butter or coconut oil (melted)
- 2 Tbsp. honey
- 2 cups plain low fat yogurt (or use any variety)
- 4 eggs
- 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
- 1 cup all-purpose flour (use wheat/gluten-free, if needed)
- 4 tsp. baking powder
- 1 tsp salt
- 1 cup frozen or fresh blueberries or use mixed berries (optional)
Ingredients
|
- Preheat the oven to 325. Grease a large baking sheet that has a rim.
- In a large bowl, whisk together the melted butter or coconut oil, honey, yogurt, and eggs.
- Mix in the dry ingredients until the flour is just mixed in, some lumps are fine. Gently fold in the frozen berries, if using.
- Pour the mixture into the baking sheet and gently spread it out evenly.
- Bake for 13 minutes. Then switch your oven to broil and broil for 2 minutes, checking after 1 minute, or until it is just starting to go golden on top.
- Remove from the oven and cut the giant pancake into the size pancakes you would like, or use a cookie cutter to make fun shapes. Serve.
Note: If you have leftovers, they freeze well for weekday breakfasts or even lunches!
Nutritional Information per Serving (% based upon Daily Values): Calories 291, Total Fat 15g, 23%, Saturated Fat 11g, 54.5%, Cholesterol 101mg, 33.5%, Sodium 650mg, 27%, Carbohydrate 31.5g, 10.5%, Dietary Fiber 2.5g, 9.5%, Sugar 7.5g, Protein 9g
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