{RECIPE} Mighty Oats Pancakes

Happy Friday! Because the weekend is right around the corner, we suggest starting your mornings off with some ancient-grain fortified pancakes - made with our Mighty Oats cereal - that you AND your kiddos will dig. Fresh fruit optional, but OH SO recommended… :D



  • Yield: 7-8 Pancakes
  • Prep Time: 5 minutes
  • Total Time: 25 minutes


1 cup (123g) whole wheat flour (or white whole-wheat)
1/2 cup (40g) quick oats OR ¾ Cup (3 servings) of Little Duck Organics MIGHTY OATS. These 100% organic Mighty Oats, made with oats and protein-rich ancient grains like Quinoa, Amaranth, Chia, Buckwheat, Millet, add in a punch of healthy nutrients. Avail on AbesMarket.com.

  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cup (240ml) milk*
  • 2 Tablespoons dark brown sugar (or light brown)
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 cup add-ins: chocolate chips and a sprinkle of your favorite flavor of Little Duck Organic TINY FRUITS. Avail on Diapers.com.


  • Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
  • Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.
  • Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
  • Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.

*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.