Description
Delicious and healthy Greek Yogurt Pancakes made with oat flour and a blend of all-purpose flour for a hearty texture. These fluffy pancakes are naturally sweetened, easy to make, and perfect for a nutritious breakfast.
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 the griddle: Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) ensuring even cooking temperature.
- 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 the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar until smooth and evenly mixed.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. If the batter is too thick, gradually add milk, one tablespoon at a time, until achieving your desired pancake batter consistency for fluffier pancakes.
- Grease the cooking surface: Melt salted butter or coconut oil on the griddle or skillet and spread to coat the surface evenly to prevent sticking.
- Cook the pancakes: Pour ¼ cup portions of batter onto the hot, greased surface. Cook until bubbles start forming on the surface and edges look set, about 2 to 4 minutes.
- Flip pancakes: Carefully flip each pancake and cook the other side for 2 to 4 minutes until golden brown and cooked through.
- Serve warm: Serve the pancakes immediately while warm with your favorite toppings such as fresh fruit, maple syrup, or nuts.
Notes
- You can substitute oat flour with all-purpose flour, white whole wheat flour, or gluten-free all-purpose flour if desired.
- The blend of oat and all-purpose flour helps create pancakes that are hearty and easy to flip; using only oat flour will yield more delicate pancakes.
- If using plain Greek yogurt, consider adding more sugar to balance tartness or use flavored yogurt for variety.
- Granulated sugar can be replaced with coconut sugar or honey for a refined sugar-free option.
- Any dairy or non-dairy milk works perfectly, including almond or coconut milk.
- You can add up to half a cup of mix-ins such as chocolate chips, nuts, or dried fruit for a different flavor twist.
- Store leftover pancakes in an airtight container in the refrigerator for up to one week.
- To freeze, cool pancakes completely, freeze in a single layer until firm, then store in an airtight container for up to two months. Reheat in toaster or microwave.
- For advance prep, combine wet ingredients and refrigerate overnight, keep dry ingredients at room temperature, then mix and cook in the morning.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
