Fluffy oat pancakes + we're starting with the little things.

These pancakes are the ones I turn to on a weekday, when I feel like pancakes but am also craving something nutritious. I ate them borderline too often in my third trimester, and now that Clara's here, they're still one of my favorite breakfasts

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This is the fourth(fourth!) time I’ve decided to publish a pancake recipe here. It started out innocently enough, with some healthy banana-oat pancakes I make often and that Pablo refuses to touch. Gluten-free cashew butter pancakes, because why not? Later on, I spent what felt like an entire summer testing recipes in search for the perfect fluffy pancake (spoiler alert: I found them; they’re a major hit in my house on the weekends.)

And now we’re here. The fourth pancake recipe I’ve decided to write about, and one I devoured borderline too frequently during my last trimester of pregnancy. I started writing about these oat-packed beauties before Clara came into this world, but because she decided to make her appearance a month early, I never got around to hitting publish.

When I was first writing this post, I remember thinking that these pancakes would always remind me of that moment in my life—my growing belly, the little chickpea-sized love we started calling “garbanceta” early on, those last few months before our family of two turned into a family of three. The insatiable cravings I had for fresh fruit and all of the oats. The excitement and nerves. The unknown. The uncomfortable sleeping positions, her tiny jabs and shuffles reminding me she’d be in my arms soon. I wondered if someday these might be her favorite pancakes, too.

It’s too early to tell if Clara’s going to be a pancake girl like me, or a churros con chocolate lover like her dad, but man, am I excited to see who this little love turns into. For now, we’re starting with the little things. I’m learning to read her different cries, finding her favorite ways to be held, stroking her hair behind her ears to calm her, just the way she likes. Her morning smiles, her big yawns, that high-pitched scream when you think she’s done eating but she most certainly is not! To call this little girl mine is the greatest joy I’ve ever known, the purest love I’ve ever felt. I still can’t believe how lucky I am to be her mama. 

So yeah, we’re starting with the little things. But I’ll be here for the big things, too. And someday, I really hope she likes these pancakes as much as I do, too.

Ah, and in case you’re here for just the pancakes, a quick note about them. They’re made with oats, yogurt, and milk, and they come together quickly  in one bowl. They’re wholesome enough to feel great about on Tuesday but still feel special on a Sunday. They’re fluffy, tender, and nutritious—filling in a nourishing way. I love topping mine with bananas and toasted coconut flakes, pecans, and pumpkin seeds, followed by a bit of butter and some warm maple syrup. Pablo, a Spaniard through-and-through, insists on whipped cream every dang time. 

From this pancake-loving house to yours, I hope you give this one a try.

Fluffy oat pancakes

Yields: 2 servings (6 medium-sized pancakes) 

Ingredients:
½ cup full-fat greek yogurt
½ cup whole milk 
1 egg
2 teaspoons brown sugar 
1 teaspoon vanilla extract
1 ¼ cup oats (125 grams)
2 teaspoons baking powder
¼ teaspoon salt

Instructions: 
1. Add all of the ingredients into a bowl, and blend together with an immersion blender. (Alternatively, you can use a stand mixer.) Let this mixture sit for 10 minutes; it’ll be thin at first, but after a 10-minute rest, the oats will absorb the liquid, and it’ll thicken.
2. Heat a griddle or non-stick pan to medium, and once warm, pour the batter into six pancakes, about ¼ cup each*. After the initial sizzle, turn the heat down to medium-low; oats have a tendency to burn quickly, so we want to cook them low and slow. Keep an eye on them, and switch to low if they’re browning too quickly.
3. Cook on the first side for about three minutes, or until the sides start to turn matte. Flip, and give the second side another two minutes. You’re looking for a golden brown color on both sides.
*If you’re someone who likes adding blueberries, chocolate chips, nuts, or any other add-ins to your pancakes, this is the moment to do it; simply lightly press your favorite ingredient into the top of each pancake before you flip them.