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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Oatmeal Sunflower Pancakes

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Can anyone say “Breakfast for Dinner?” I think pancakes might be one of my favorite meals, and I always (for some reason) end up craving it in the evening – long after breakfast or brunch has passed. So a few nights ago, I decided to switch things up and make these oatmeal sunflower pancakes and roasted potatoes for dinner.

I was inspired by a recipe from Vegetarian Times (which I can no longer find online!) But this pancake recipe was topped with bananas and chocolate chips, but still managed to be healthy. Brunch for dinner that looks like a dessert, but is actually good for you? Sign me up!

I was worried my husband wouldn’t be a huge fan because he’s used to the classic buttermilk pancake, but he was open to the idea of trying these. I’d say they are more like oatmeal cakes vs. true pancakes – because they’re a lot more dense than regular pancakes because of the ingredient mix. That said, they had a nice, nutty, mild flavor – the perfect base for creative toppings. We of course, topped them with bananas, chocolate chips and maple syrup, but I also tried them with almond butter & honey (yum!) and peanut butter & blueberry preserves (double yum!).

I’m sure there are a bunch of other ways you can dress these up (e.g. fresh fruit and a bit of fresh whipped cream) – and what you end up with is a protein & fiber packed meal that’s super satisfying. I decided to make these “pancakes” with my Roasted Rosemary Potatoes – which the whole family loved! Ayan kept saying “mmmmmm” when he took a bite, and Layla asked for these every day for a week! 😂🙌

Kitchen Tools I Used for This Recipe:

  • An awesome food processor. I like this one from Hamilton Beach. It’s super affordable, easy to use, holds 12 cups, has a tons of attachments, and has staying power (I’ve had mine for a few years with no issues!)
  • An electric griddle – I love this one from Presto, or a great pancake skillet like this one from Calphalon.
  • A good set of measuring cups & spoons

The Ingredients

Makes 4 pancakes

  • 1 cup rolled oats
  • 4 Tbs low fat cottage cheese
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 tsp sunflower seeds
  • Toppings: Sliced banana & 1 tsp mini chocolate chips per pancake + 2 tsp real maple syrup, 2 tsp almond butter & a drizzle of honey, fresh fruit & a drizzle of honey, etc.
  • Serve with roasted rosemary potatoes

The Directions

Step 1: In a food processor, combine rolled oats, low-fat cottage cheese, eggs and vanilla extract; blend until smooth.

Step 2: Stir in  sunflower seeds.

Step 3: Pour batter into skillet misted with cooking spray to form four 4-inch pancakes; cook 3 minutes on each side.

Step 4: Top with sliced banana and 2 tsp. chocolate chips (for 2 pancakes) – or top with any toppings of your choice!

This was the perfect “breakfast for dinner,” but it’s also a great recipe for brunch – especially for the long weekend. Everyone (husband and kids included!) was happy and satisfied after this meal – and my husband especially was surprised that these oatmeal sunflower pancakes were “actually good!”  Definitely try this brunch, breakfast or dinner recipe if you get a chance – I promise you won’t be disappointed!

Oatmeal Sunflower Pancakes

These lightened up, whole-grain, packed pancakes are guaranteed to please the whole family!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: healthy oatmeal pancake recipe, oatmeal pancakes, oatmeal sunflower seed pancakes
Servings: 4 servings
Calories: 254kcal

Ingredients

  • 1 cup rolled oats
  • 4 Tbs low fat cottage cheese
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 tsp sunflower seeds
  • Toppings: Sliced banana & 1 tsp mini chocolate chips per pancake + 2 tsp real maple syrup

Instructions

  • In a food processor, combine rolled oats, low-fat cottage cheese, eggs and vanilla extract; blend until smooth.
  • Stir in sunflower seeds. Pour batter into skillet misted with cooking spray to form four 4-inch pancakes; cook 3 minutes on each side.
  • Top with sliced banana and 2 tsp. chocolate chips (for 2 pancakes) – or top with any toppings of your choice!

Notes

Each serving includes 1 pancake + 1 tsp mini chocolate chips + 2 tsp real maple syrup + 2 tsp almond butter
 
 

Nutrition

Calories: 254kcal | Carbohydrates: 29.5g | Protein: 9.2g | Fat: 12.2g | Saturated Fat: 2.5g | Sodium: 87.7mg | Fiber: 3.6g | Sugar: 13g

 

These oatmeal sunflower pancakes, topped with bananas, nut butter, maple syrup and chocolate chips are so delicious, you won't believe they're healthy too!
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9 responses to “Oatmeal Sunflower Pancakes”

  1. I love pancakes. I find it hard though to find the time in the morning, even on the weekends. I frequently have breakfast for dinner. It is quick and far cheaper than a meat and potatoes kind of meal. I am going to try your pancake recipes, I too am always on a search for making them a bit more healthy. Of course my addition of maple syrup doesn’t help much.

  2. I have a question — did you use raw or roasted sunflower seeds in your pancakes? We are addicted to the Oatmeal/Sunflower/Millet pancake and waffle mix from The Bunnery restaurant in Jackson Hole, Wyoming and I’m trying to duplicate that. I like the addition of cottage cheese to your recipe to boost the protein. Thanks so much!

    • I used raw sunflower seeds – since they get mixed into the batter you don’t need the additional flavor that comes from roasting them 🙂 Hope that helps! Let me know how they turn out!

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