We have the ultimate weekend meal for you thanks to a recommendation from Zak Normandin, CEO and Founder of Brooklyn-based, Little Duck Organics.
As a leader in kid snack and cereal products, we are big fans of their healthy, organic, no sugar added, Non-GMO snacks (check out our past interview here). For the holidays, we are excited to share Zaks favorite new holiday pancake recipe that is adapted the site Sallys Baking Addiction.
Made with wholesome Greek Yogurt, Oats, Whole Wheat Flour and cinnamon, chocolate chips, and fruit for a holiday kick! Zak incorporates Little Duck Organics MIGHTY OATS and TINY FRUITS (both avail at Whole Foods nationwide) as healthy and yummy substitutions and add-ins. They also recommend using Mighty Oats in Blueberry & Cinnamon with Tiny Fruits in Blueberry & Apple to decorate (along with a fresh strawberry nose for the snowman, of course!)
Below are the directions. Enjoy!
Mighty Oats Snowman Pancakes
Yield: 7-8 Pancakes
Prep Time: 5 minutes
Total Time: 25 minutes
1 cup (123g) whole wheat flour (or white whole-wheat)
1/2 cup (40g) quick oats OR ¾ Cup (3 servings) of Little Duck Organics MIGHTY OATS. These 100% organic Mighty Oats, made with ancient grains including Quinoa, Amaranth, Chia, Buckwheat, Millet, and Oats, add in a punch of healthy nutrients. Avail at Whole Foods.
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg (or 2 egg whites)
1 cup (240ml) milk*
2 Tablespoons dark brown sugar (or light brown)
1/4 cup (63g) Greek yogurt*
1 teaspoon vanilla extract
1/2 cup add-ins: chocolate chips and a sprinkle of your favorite flavor of Little Duck Organic TINY FRUITS. Avail at Whole Foods.
Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
**This Pancake Pen is the perfect helper for making the snowman (or any holiday shape!).
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.
*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.
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