Description
These Healthy Greek Yogurt Pancakes are a fluffy, protein-packed breakfast option made with oat flour and a blend of all-purpose flour, Greek yogurt, and simple pantry ingredients. They are lightly sweetened, easy to make, and perfect for a nutritious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (1 cup old-fashioned oats blended)
- ¼ cup all-purpose flour (or gluten-free all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- 3 Tablespoons granulated sugar (or coconut sugar)
Wet Ingredients
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 1-2 Tablespoons milk (regular, almond, coconut, or preferred milk)
For Cooking
- Salted butter or coconut oil (for greasing the skillet)
Instructions
- Preheat the Griddle: Preheat an electric griddle or skillet to 350 degrees Fahrenheit (177 degrees Celsius) to ensure even cooking.
- Mix Wet Ingredients: In a large bowl, whisk together the vanilla Greek yogurt, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined with no lumps.
- Form the Batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. If the batter is too thick, gradually add milk one tablespoon at a time until the batter reaches desired consistency. Thicker batter results in fluffier pancakes.
- Grease the Cooking Surface: Melt salted butter or coconut oil on the hot griddle or skillet, tilting it to coat the surface evenly to prevent sticking.
- Cook Pancakes: Pour ¼ cup portions of batter onto the griddle. Cook for about 2 to 4 minutes until bubbles form on the surface and the edges start to set.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 2 to 4 minutes until the second side is golden brown and the pancake is cooked through.
- Serve Warm: Serve pancakes immediately with your favorite toppings such as fresh fruit, syrup, or nuts.
Notes
- Oat Flour: You can make your own oat flour by blending oats or use store-bought oat flour. Substitute with whole wheat or gluten-free all-purpose flour if needed.
- All-Purpose Flour: Using a blend of oat and all-purpose flour gives pancakes a hearty texture and makes them easier to flip. Gluten-free all-purpose flour or whole wheat flour are good alternatives.
- Vanilla Greek Yogurt: For plain Greek yogurt, increase sugar slightly to balance tartness; flavored yogurts can add variety.
- Sugar: Use any granulated sugar including coconut sugar or honey for a refined sugar-free version.
- Milk: Any type of milk works, including dairy-free options like almond or coconut milk.
- Mix-Ins: Add up to ½ cup of chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.
- Storage: Store cooked pancakes in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze cooled pancakes on a baking sheet in a single layer, then transfer to a container for up to 2 months. Reheat in a toaster or microwave.
- Advance Prep: Mix wet ingredients the night before and refrigerate. Keep dry ingredients separate at room temperature. Combine both just before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
