Oatmeal Griddle Cakes with Greek Yogurt and Berries

These whole grain buttermilk pancakes make a fantastic easy breakfast, and probably with ingredients you have around the house (except the buttermilk - but you can always just sour some milk with a bit of lemon juice in a pinch).  They come together quickly, and make a small batch so that you won't be flipping pancakes all morning.  Although they contain mostly whole grains, they don't taste overly heavy at all.  I like to serve them in a slightly less sweet way than normal pancakes, with honey Greek yogurt and berries.  The Greek yogurt is still slightly tart despite the honey, and the rich texture really goes well with pancakes. You can add the berries while you're cooking the pancakes (sprinkle a few on the uncooked side before flipping), or sprinkle them on at the end.

I went with the latter route since I was planning to freeze my extra pancakes for even easier breakfasts during the week.  I definitely recommend this - just cool the first couple of batches on a wire rack (just like baking cookies) and then eat the last batch of pancakes while it's still hot.  By this time, your first pancakes should be ready to freeze.  Wrap them in parchment or wax paper, making sure each pancake is separated by a layer of paper.  Then tuck into a freezer-safe bag, squeeze out the air, and pull out pancakes as needed over the next week.  Just pop them in the toaster for instant breakfast over the next week!  You might want to cook pancakes for the freezer over lower heat so they don't get as brown, since the toaster will definitely make them, well, toastier.  :)

Oatmeal Griddle Cakes with Greek Yogurt and Berries (adapted from Gourmet Magazine)
Serves 2-3 (I got 12 small pancakes, so judge this based on your appetite)

1/2 cup quick-cooking oats
1/4 cup all purpose flour
1/4 cup white whole wheat flour
2 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup well-shaken buttermilk
1 large egg
3 T butter, melted and slightly cooled
Spray oil
Honey Greek yogurt and blueberries, to serve

1. Whisk together the oats, flours, sugar, baking powder, baking soda, and salt in a medium bowl.
2. Whisk together the buttermilk, egg, and butter in a small bowl or 2-cup liquid measuring cup.
3. Pour the wet ingredients into the dry, and whisk just to combine.  Let sit for about 5 minutes.
4. Heat a non-stick pan over medium heat.  When it's hot, spray with oil and then spoon small circle of batter into the skillet, working in batches.  When bubbles appear and break on the top of the pancakes, flip and continue to cook until the tops spring back when lightly pressed.
5. Hold cooked pancakes in a 200 degree oven until all are done, or cool on a wire rack if planning to refrigerate or chill extra pancakes (this will help keep them from getting soggy).
6. Serve with honey Greek yogurt and blueberries.

I'm sending this recipe off to BSI: Breakfast!