Fruit and Oatmeal Pancakes

1/2 C Old-Fashioned Oats
1/4 C All-Purpose Flour
1/4 C Whole Wheat Flour
1 Scoop Vanilla-Flavored Whey Protein Powder
1 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 Egg
3/4 C Plain Greek Yogurt
1/3 C Skim Milk
2 Tb Butter, melted
1 C Fruit (fresh or frozen (well-thawed), could use mixed berries, blueberries, strawberries, bananas, apples - use your imagination!)

Keep the fruit chunks on the smaller side - the bigger they are, the trickier it is to flip the pancakes.
This batter is a bit thicker than traditional pancakes, and sometimes comes out too thick. It can be thinned by adding more milk, 1 Tb at a time until the right consistency is reached - but don't make them too thin! The thickness is part of their charm.
When cooking, they don't bubble up quite the same way as regular pancakes. Also, because they are thicker, you may want to cook at a lower temperature than with regular pancakes (I have an electric stove, and use the setting between 2-3) so they cook uniformly through. Experiment with what works for your stove and with your skillet or griddle.

Begin warming skillet or griddle. Mix together dry ingredients and put aside. Beat egg, then add yogurt, milk, and butter, and mix with a rotary beater. Add dry ingredients. Fold in fruit. Grease skillet/griddle with non-stick spray. Use a large spoon to drop batter onto skillet/griddle.

Serving Size: Makes 6 servings of 2 pancakes each

Number of Servings: 6

Recipe submitted by SparkPeople user HERE_N_NOW.