Crunchy French Onion Chicken

Start your day with super easy, healthy oat pancakes topped with berry sauce! Each pancake is packed with oatmeal, flaxseed, oat bran and Greek yogurt. Yum!

ingredient

2 cups rolled oats, divided
4 teaspoons ground flaxseed meal
4 teaspoons oat bran, optional
½ teaspoon cinnamon, ground
¼ teaspoon kosher salt
1 teaspoon baking powder
1 ½ cups plain greek yogurt
½ cup milk
4 large eggs
¼ cup honey, or maple syrup
2 teaspoons pure vanilla extract
cooking spray, for greasing pan
1 cup blueberries
1 cup raspberries
1 ½ cups strawberries, sliced
2 tablespoons honey, or maple syrup

Directions

In a blender, puree a ½ cup of blueberries, ½ cup raspberries, and 1 cup sliced strawberries.
Strain through a fine-mesh strainer to remove seeds, and transfer the puree to a medium-sized saucepan.
Add 2 tablespoons of honey to the puree.
Turn heat to medium, and bring the puree to a boil, stir, then reduce to low heat and cook for 5 minutes, stirring occasionally.
Add the remainder of the blueberries, raspberries and sliced strawberries to the cooked puree.
Stir to combine and cook over low heat for 5 minutes. Turn off the heat, reserve and keep at room temperature.
In a blender or food processor, pulse 1 ½ cup oats until finely ground, about 1 minute.
Add the flaxseed meal, oat bran, cinnamon, salt and baking powder to the blender.
Blend to combine the dry ingredients for about 30 seconds.
In a large bowl, whisk together the yogurt, milk, eggs, honey and vanilla extract until combined.
Whisk in the dry oat mixture, plus ½ cup whole rolled oats until combined, and smooth.
Allow batter to sit for 5 minutes, and then stir before cooking each pancake.
Set a large nonstick pan over medium heat for 1 minute, then lightly coat the pan with nonstick cooking spray.
Working in batches, add ¼ cup of pancake batter to the pan for each pancake.
Cook until golden brown, 2-3 minutes on one side, and 1-2 minutes on the other side. Spray the pan with cooking spray in between each batch if needed.