You know that irresistible smell of pancakes, bacon, and eggs that fills your house anytime someone decides to make brunch?
That’s exactly what I woke up to this morning.
Slipping my glasses on, I blinked rapidly against the bright light shining in my bedroom windows as I tripped towards the hallway, allowing my nose to guide me as I followed the delicious aroma of bacon and maple syrup wafting up my stairs.
And you know what I found when I finally reached the kitchen?
The kitchen sink stacked high with dishes containing remnants of a breakfast I had slept straight through. The bacon had vanished, the eggs were kaput, and the pancakes had been devoured hours ago.
Not only does the early bird get the worm, but the early bird gets all the pancakes too.
Instead of settling for cereal in a grumpy, bleary-eyed morning huff, I decided to follow my sister’s delicious breakfast example. By creating my own enviable stack of pancakes.
However, instead of pairing the cakes with bacon and eggs, I figured why not combine my two favorite things: pancakes and dessert? And create a huge stack of Funfetti Pancakes piled high with Greek yogurt, fresh fruit, and sprinkles.
Talk about the perfect thing to wake up to.
However, as I realize that sprinkles aren’t the healthiest thing to enjoy in the morning, I made sure to make my pancakes otherwise as whole and guilt-free as possible. Meaning, without any white flour, butter, oil, or sugar.
Just plenty of protein, whole grains, and, well… Sprinkles!!!
*Side note: just make sure that when you’re making your pancakes, you add the sprinkles last, and just barely fold them in. Unfortunately, sprinkles have the tendency of transferring their color to the wet mixture around them. Meaning, your pancakes might just turn out blue if you’re not careful. (ie. like me!)
Regardless of their color, these pancakes are fluffy, hearty, and completely satisfying. In fact, they’re basically like the pancake-version of funfetti ice cream.
And who really needs bacon and eggs when you have that? 😉
- 1/4 c gluten free flour
- 1/4 c old fashioned oats
- 3/4 tsp baking powder
- 1 egg
- 3 tbs c nonfat Greek yogurt
- 1/4 c coconut milk
- 1/2 banana
- 1 tbs sprinkles
Blend old fashioned oats in a blender or food processor until the consistency of oat flour is reached. Pour into a small bowl and mix in gluten free flour, and baking powder. In another bowl, combine egg, Greek yogurt, and banana. Stir until smooth. Pour wet mixture into dry mixture and stir until combined. Add coconut milk, then stir until smooth. Fold in sprinkles (be careful, so that they don’t lose their color and turn the pancakes blue. Heat a griddle on medium-high and scoop pancake batter on (a circle with about a 3″ diameter). Cook until bubbles appear on the sides, about 2 minutes, then flip and cook for another two minutes. Plate and layer with fruit and yogurt, or other toppings of your choice. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 2 servings of 3 pancakes each)