Description
Healthy Greek Yogurt Pancakes are a fluffy and wholesome breakfast option made with oat flour, Greek yogurt, and a blend of flours for the perfect texture. These easy-to-make pancakes are lightly sweetened, gently spiced with cinnamon, and perfect for serving warm with your favorite 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 (if needed; regular, almond, coconut, etc.)
For Cooking
- Salted butter or coconut oil (for greasing the skillet)
Instructions
- Preheat Griddle: Preheat an electric griddle or skillet to 350 degrees Fahrenheit (177 degrees Celsius) to ensure even cooking temperature for the pancakes.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, sea salt, cinnamon, and sugar until evenly mixed.
- Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. If the batter is too thick, add milk one tablespoon at a time until the desired consistency is reached for thicker, fluffier pancakes.
- Grease Cooking Surface: Melt butter or coconut oil on the griddle or skillet, then spread it evenly to coat the surface and prevent sticking.
- Cook Pancakes: Pour ¼ cup portions of batter onto the preheated and greased surface. Cook until bubbles form on the surface and the edges begin to set, about 3-4 minutes.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 3-4 minutes until golden brown and cooked through.
- Serve Warm: Serve the pancakes immediately with your favorite toppings such as fresh fruit, syrup, or nuts for a delicious and healthy breakfast.
Notes
- You can substitute oat flour with all-purpose flour, white whole wheat flour, or gluten-free all-purpose flour based on preference or dietary needs.
- The combination of oat flour and all-purpose flour provides a hearty texture; using only oat flour may yield more delicate pancakes.
- If using plain Greek yogurt, consider adjusting sugar amounts or use flavored yogurt for added taste variety.
- Granulated sugar can be replaced with coconut sugar or honey for a less refined version.
- Milk alternatives like almond or coconut milk work perfectly in the batter.
- Optional mix-ins like chocolate chips, nuts, or dried fruit (up to ½ cup) can be added for extra flavor and texture.
- Store cooked pancakes in an airtight container in the fridge for up to 1 week.
- To freeze, cool completely, freeze in a single layer until firm, then transfer to an airtight container and store up to 2 months.
- Reheat frozen pancakes in a toaster or microwave before serving.
- For prepping ahead, store wet ingredients mixed in the fridge overnight and dry ingredients separately at room temperature; combine and cook in the morning.
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: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
