Description
These Healthy Greek Yogurt Pancakes combine oat flour and all-purpose flour for a hearty, fluffy texture with the added protein and tang of Greek yogurt. Perfect for a nutritious breakfast, they are lightly sweetened and customizable with your favorite mix-ins or toppings.
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 as needed)
For Cooking
- Salted butter or coconut oil (for greasing the skillet)
Instructions
- Preheat the griddle: Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) ensuring it reaches the proper temperature for even cooking.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the sugar, oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. If the batter feels too thick, add milk one tablespoon at a time until you reach a thick but pourable consistency suitable for pancakes.
- Prepare the cooking surface: Grease the griddle or skillet by melting butter or coconut oil and spreading it evenly across the surface to prevent sticking.
- Cook the pancakes: Pour ¼ cup portions of batter onto the heated, greased griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 4 minutes.
- Flip and finish cooking: Carefully flip each pancake and cook for another 2 to 4 minutes until the second side is golden brown.
- Serve: Serve the pancakes immediately while warm with your favorite toppings such as fresh fruit, syrup, or nuts.
Notes
- You can substitute oat flour with all-purpose flour, white whole wheat flour, or gluten-free all-purpose flour if preferred.
- The blend of oat and all-purpose flour helps create a pancake that’s hearty yet easy to flip; using only oat flour may yield more delicate pancakes.
- If using plain Greek yogurt instead of vanilla, adjust sugar quantity to taste or opt for flavored yogurt for variation.
- Granulated sugar can be replaced with coconut sugar or honey for a refined sugar-free option.
- Any dairy or dairy-free milk works well for thinning the batter, including almond or coconut milk.
- Add up to ½ cup of mix-ins like chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Store cooked pancakes in an airtight container in the refrigerator for up to 1 week.
- To freeze, cool pancakes completely, freeze in a single layer until firm, then transfer to an airtight container for up to 2 months; reheat in toaster or microwave.
- For preparing the night before, store wet and dry ingredients separately and combine just before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
