Description
These Healthy Greek Yogurt Pancakes combine oat flour and all-purpose flour for a hearty texture, enhanced with the tangy creaminess of Greek yogurt. Perfectly fluffy and easy to prepare, they’re a nutritious breakfast option that you can customize with your favorite toppings and mix-ins.
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, etc., if needed)
For Cooking
- Salted butter or coconut oil (for greasing the skillet)
Instructions
- Preheat Griddle: Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) to ensure even cooking of the pancakes.
- 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.
- Make Batter: Add the dry ingredients to the wet mixture and mix until combined. If the batter is too thick, gradually add milk 1 tablespoon at a time until the desired thicker but pourable consistency is achieved for fluffy pancakes.
- Prepare Cooking Surface: Grease your griddle or skillet by melting salted butter or coconut oil and spreading it evenly over the cooking surface to prevent sticking.
- Cook Pancakes: Pour ¼ cup portions of batter onto the hot, greased griddle. Cook until bubbles form on the surface and the edges become set, about 3 to 4 minutes.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 3 to 4 minutes or until the second side is golden brown and cooked through.
- Serve: Serve the pancakes warm immediately with your favorite toppings such as fresh fruit, syrup, or nuts.
Notes
- The oat flour can be homemade by blending old-fashioned oats or substituted with white whole wheat flour or gluten-free all-purpose flour.
- All-purpose flour adds structure to the pancakes; you may substitute it with gluten-free flour or whole wheat flour, but the pancakes may be more delicate.
- Use flavored or plain Greek yogurt—if plain yogurt is used, increase sugar slightly to balance the flavor.
- Any granulated sugar works, and for a refined sugar-free option, substitute coconut sugar or honey.
- Milk choice is flexible; regular or any plant-based milk (almond, coconut, etc.) works well to adjust batter consistency.
- Add up to half a cup of mix-ins like chocolate chips, nuts, or dried fruit for additional flavor and texture.
- Store cooked pancakes in an airtight container in the refrigerator for up to 1 week.
- Freeze pancakes by cooling completely, freezing on a baking sheet, then transferring to an airtight container for up to 2 months. Reheat in a toaster or microwave.
- To make the batter ahead, mix wet ingredients and refrigerate overnight separately from dry ingredients, then combine just before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 160 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
