I cannot believe I am saying this, but I think I am finally getting fed up of cereal. For the past five years, I have absolutely ADORED cereal. I could have eaten it for every meal, I would make happy noises while eating it, and I missed it when I could not have it for a few days. I am not sure if it is my research on the evil side of the big bad cereal companies for my capstone paper, or if I have simply cereal-ed myself out, but either way, I am experimenting with new breakfast foods, and LOVING it!
Pancakes have always been a favorite, and a the perfect breakfast to consume after a run. By making them with more hearty, nutritious ingredients, it is even easier to love them, and not feel guilty about putting on syrup 🙂 I have made these Hearty Greek Yogurt Oatmeal pancakes a lot in marathon training, but it was time for a change.
I saw this pin on Pinterest a few months ago, and decided it was time to make them before apple season comes to an end. I used the last of the apple cider I had purchased from the Orchard a few weeks ago and went about making my own adaptation of this recipe.
- Whole wheat flour is great for maintaining a healthy blood sugar level as it has plenty of fiber, and slow releasing carbohydrates
- Greek yogurt is packed with protein, and makes the pancakes more moist
- Oats increase the fiber and protein content, to keep you fuller for longer
- Apple cider has all the antioxidants of apples, and gives the pancakes a fall-y feel
- Cinnamon is a natural anti-inflammatory to help your sore muscles feel a little better
Note: Make sure you are hungry before making these pancakes or you will have a lot of leftovers; they are filling, and the recipe makes enough for 4 big servings.
What is your favorite breakfast?