Description
Healthy Greek Yogurt Pancakes offer a delicious and nutritious twist on traditional pancakes, combining oat flour and all-purpose flour for hearty texture, and Greek yogurt for added protein and moisture. These fluffy pancakes are simple to make and perfect for a wholesome 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 (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 fully 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 the dry mixture is uniform.
- Mix batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until smooth. If the batter is too thick, add milk 1 tablespoon at a time until the desired consistency is reached; a thicker batter yields fluffier pancakes.
- Prepare cooking surface: Grease the griddle or skillet by melting salted butter or coconut oil and spreading it evenly to prevent sticking.
- Cook pancakes: Pour ¼ cup portions of batter onto the preheated, greased griddle. Cook until bubbles form on the surface and edges look set, about 2-4 minutes.
- Flip and finish cooking: Flip pancakes carefully and cook the other side for an additional 2-4 minutes until golden brown and cooked through.
- Serve: Serve pancakes warm immediately with your favorite toppings such as fresh fruit, syrup, or nuts.
Notes
- Oat flour can be homemade by blending old-fashioned oats or purchased store-bought. Substitute with all-purpose, gluten-free all-purpose, or white whole wheat flour if preferred.
- The blend of oat flour and all-purpose flour provides a sturdy texture that makes pancakes easier to flip; substituting all-purpose flour alone or using only oat flour will change texture and handleability.
- If using plain Greek yogurt instead of vanilla flavored, consider adding more sugar to taste or using flavored yogurt for variety.
- Granulated sugar can be replaced with coconut sugar or honey for a refined sugar-free option.
- Any type of milk, including dairy-free varieties like almond or coconut milk, can be used to adjust batter consistency.
- Optional mix-ins include chocolate chips, nuts, or dried fruit — add up to ½ cup for extra flavor and texture.
- Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.
- To freeze, cool pancakes completely before placing on a baking sheet in a single layer to harden, then transfer to a freezer-safe container and store for up to 2 months. Reheat in toaster or microwave.
- For advance prep, combine wet ingredients and refrigerate overnight; keep dry ingredients separate and mix both 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: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
