Description
Healthy Greek Yogurt Pancakes are fluffy, nutritious, and easy to make with a blend of oat flour and all-purpose flour, Greek yogurt, and a touch of cinnamon. Perfect for a wholesome breakfast, these pancakes are lightly sweetened and can be customized with your favorite toppings or 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.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, lightly beaten eggs, and vanilla extract until smooth and combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar until evenly mixed.
- Form Batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. If the batter is too thick, add milk 1 tablespoon at a time and stir until a thicker but pourable consistency is achieved for fluffy pancakes.
- Grease the Cooking Surface: Melt salted butter or coconut oil on the griddle or skillet, then spread it around to coat the surface evenly.
- Cook Pancakes: Pour ¼ cup portions of batter onto the greased, preheated griddle. Cook until bubbles start to form on the surface and the edges become set, about 3-4 minutes.
- Flip Pancakes: Carefully flip the pancakes and cook the other side for another 3-4 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 yogurt.
Notes
- Oat Flour: Use store-bought or make your own by blending old-fashioned oats. Substitute with all-purpose flour, gluten-free flour, or white whole wheat flour if needed.
- Flour Blend: Combining oat flour with all-purpose or gluten-free flour helps make pancakes sturdy and easier to flip. More oat flour alone will produce more delicate pancakes.
- Greek Yogurt: Use vanilla Greek yogurt for sweetness; if substituting plain Greek yogurt, adjust sugar accordingly or use flavored yogurt varieties.
- Sugar Options: Granulated sugar, coconut sugar, or honey can be used; for refined sugar-free, try coconut sugar or honey.
- Milk: Any dairy or non-dairy milk (almond, coconut, etc.) works well to adjust batter consistency.
- Mix-ins: Enhance flavors by adding up to ½ cup of chocolate chips, nuts, or dried fruit into the batter.
- Storing: Keep pancakes in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze cooled pancakes in a single layer, then store in an airtight container for up to 2 months. Reheat in toaster or microwave.
- Make Ahead: Combine wet ingredients and refrigerate overnight; store dry ingredients separately at room temperature; mix before cooking next morning.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
