Description

These Healthy Greek Yogurt Pancakes are a delicious and nutritious breakfast option featuring a blend of oat flour and all-purpose flour, giving them a hearty texture and fluffy interior. Made with vanilla Greek yogurt and lightly sweetened, they are perfect for a wholesome start to your day 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)

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Instructions

Preheat Griddle: Preheat an electric griddle 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 the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the granulated sugar, oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
Create Batter: Gradually add the dry ingredients to the wet ingredients and stir until just combined. If the batter is too thick, add milk one tablespoon at a time until you reach a desired consistency. A thicker batter yields fluffier pancakes.
Prepare Cooking Surface: Grease the preheated griddle or skillet by melting salted butter or coconut oil and spreading it evenly over the surface.
Cook Pancakes: Pour ¼ cup portions of pancake batter onto the greased griddle. Cook until bubbles form on the surface and the edges become set, about 4 minutes.
Flip and Finish Cooking: Flip each pancake carefully and cook for an additional 4 minutes on the other side until golden brown and cooked through.
Serve Warm: Serve pancakes immediately while warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

Notes

Oat Flour: You can make your own oat flour by blending old-fashioned oats or use store-bought. Alternatively, substitute with all-purpose flour, gluten-free flour, or white whole wheat flour.
All-Purpose Flour: The combination of oat and all-purpose flour provides a sturdy texture. For gluten-free, use gluten-free all-purpose flour. Using more oat flour will result in more delicate pancakes.
Greek Yogurt: Vanilla Greek yogurt adds sweetness; if using plain yogurt, consider increasing sugar. Flavored yogurts offer taste variety.
Sugar: Any granulated sugar works well. For refined sugar-free, substitute coconut sugar or honey.
Milk: Use any milk type including dairy-free options to adjust batter consistency.
Mix-ins: Optional additions like chocolate chips, nuts, or dried fruit up to ½ cup can be mixed in for extra flavor and texture.
Storage: Store leftover pancakes in an airtight container in the refrigerator up to 1 week.
Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a container for up to 2 months. Reheat in toaster or microwave.
Advance Prep: Combine wet ingredients and refrigerate overnight. Store dry mixture at room temperature. Mix together before cooking in the morning.

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 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 40 mg