Oatmeal Date Pancakes Recipe with Yogurt

Name: Oatmeal Date Pancakes Recipe with Yogurt
Yield: 12 pancakes
Ingredients: Dates Pancakes; 2 cups (500 mL) quick cooking rolled oats; 2 tsp (10 mL) baking powder; 1/4 tsp (1 mL) ground cinnamon; Pinch of salt; 1 cup (250 mL) Milk; 1 cup (250 mL) plain yogurt; 6 dates pitted and coarsely chopped; 4 eggs; 1 tbsp (15 mL) butter; Topping; Plain yogurt to taste; Maple syrup to taste; Orange cut into wedges or other fresh fruit chopped

Our dietitians' favourite

Beloved Montreal chef Josée Robitaille brings us this hearty, oatmeal-based take on the breakfast classic – topped with yogurt and fruit for extra freshness!

Prep: 25 min
Cooking: 20 min

Yields 12 pancakes

Plate of pancakes covered in syrup and fruit

Ingredients

Dates Pancakes
2 cups (500 mL) quick cooking rolled oats
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cinnamon
Pinch of salt
1 cup (250 mL) Milk
1 cup (250 mL) plain yogurt
6 dates pitted and coarsely chopped
4 eggs
1 tbsp (15 mL) butter
Topping
Plain yogurt to taste
Maple syrup to taste
Orange cut into wedges or other fresh fruit chopped

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Preparation

In a bowl, mix together rolled oats, baking powder, cinnamon and salt. Stir in milk, yogurt and dates. Set aside for 15 minutes to rest. Add eggs and mix well.

Heat a little butter in a non-stick pan over medium heat. Adding 1/3 cup (80 mL) at a time, cook pancakes 3-4 minutes on one side, then 1-2 minutes on the other.

Serve topped with yogurt, a little maple syrup, and orange wedges on the side.