Red White and Blue Pancakes

Breakfast | July 3, 2014 | By

Pancake 4

Happy almost Fourth of July everyone! Want the perfect patriotic breakfast without artificial red, white and blue coloring? Well these healthy, colorful and all-natural pancakes will hit the spot.

I feel like this summer I keep repeating myself in terms of my cooking and eating habits. You’ve probably heard me say how obsessed I am with fresh summer fruit about 10 times already in this blog, and how I pretty much spend every Sunday morning at the farmer’s market. Well….I guess I will continue with my un-original streak!

The other thing I seem to be obsessed with is an oat and greek yogurt combination in my baking. I try not to eat a lot of grains and gluten typically, but replacing some of the flour with rolled oats and adding yogurt makes me feel a little better. Also, baking with greek yogurt (as you saw with my recent raspberry muffin post and now with these pancakes) gives baked goods a really light and fluffy texture.  These pancakes are BOMB and use whole wheat flour and very little sugar, so you don’t feel guilty afterwords. Top with some pure Grade B Maple Syrup for perfection.

Bon Appetit!

Pancake 6

Red White and Blue Pancakes (Recipe adapted from Sally’s Baking Addiction)

3/4 Cup Whole Wheat Flour

3/4 Cup Rolled Oats

1/4 Tsp Salt

1 Tsp Cinnamon

2 Tsp Baking Powder

1 Egg

1 Cup Non-fat Milk or Almond Milk

2 Tbsp Sugar

1/4 Cup Non-fat Greek Yogurt

1 Tsp Vanilla Extract

1 Banana, sliced

1/2 Cup Blueberries

1/2 Cup Raspberries


Combine flour, oats, salt, cinnamon and baking powder in a large bowl. In a separate medium-sized bowl, whisk together egg, milk and sugar until combined. Whisk in yogurt until smooth, and add vanilla extract.

Make a hole in the dry ingredients bowl, and slowly pour the wet ingredients into the hole. Stir gently until just combined.

Place a skillet on medium heat and use a tiny bit of butter or canola oil to grease the pan. Pour about 1/4 Cup of batter into the center of the pan, and add bananas, raspberries and blueberries into a pattern of choice in the pancake. Once holes start to show through the batter, flip the pancake and cook the other side until golden brown.

Pancake 5


Pancake 2


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