Start your day on a nutritious note with these delicious Greek Yogurt Oatmeal Pancakes! Packed with protein from the Greek yogurt and fiber from the oats, these pancakes are not only fluffy and flavorful but also a healthy way to fuel your morning. Top them off with your favorite fruits, a drizzle of honey, or a dollop of Greek yogurt for a truly wholesome meal!
Try our Greek Yogurt Waffles or even our Apple Cinnamon Waffles for more brunch ideas! Serve them with a delicious Waffle Sauce.
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Ingredients
Find below the list of ingredients I used to make these Greek Yogurt Oatmeal Pancakes.
- Greek Yogurt
- Eggs
- Brown Sugar
- Vanilla Extract
- Almond Milk
- Oat Flour
- Baking Powder
See recipe card for quantities.
How to make Oat Flour
Transform rolled oats into a gluten free and fibre rich flour alternative. Make sure to use 100% Whole Grain Rolled Oats when making oat flour, and not steel cut or quick oats.
Place the rolled oats in a high-powered blender or food processor. Blend until you obtain a fine flour, about 5 minutes. Stop the blender occasionally and stir, to make sure the flour blends evenly. Store any extra oat flour in an airtight container in the freezer.
Make Greek Yogurt Oatmeal Pancakes
- Whisk together in a large bowl, the Greek yogurt, eggs, brown sugar, and vanilla.
- Mix together in a separate bowl, the flour and baking powder. Add ⅓ of the flour mixture to the egg mixture.
- Alternate between the milk and flour mixture when adding it to the egg mixture. Make sure to not overmix.
- Preheat a large pan on medium-high heat or a griddle at 375F. Grease with non-stick spray or butter. Pour ⅓ cup batter per pancake.
Cook the pancakes until bubble form and the bottom is golden. Flip the pancakes and cook until golden on both sides. Remove from the pan and repeat with the rest of the batter.
Substitutions and Variations
- Flour - Replace the oat flour in this recipe by using 1 ¼ cup all-purpose flour.
- Liquid Sweetener - Swap out the 2 tablespoon of brown sugar in the recipe with 1 ½ of maple syrup, agave syrup, or liquid honey.
- Apple Oatmeal Pancakes - Add 2 teaspoon of Cinnamon to the flour mixture and finely chop enough apples to have 2 cups of apples to fold in the pancake batter.
Storage
Store any leftover pancakes in an airtight container or in a freezer bag. Place in the refrigerator for a couple days or in the freezer up to a month.
Recipe
Greek Yogurt Oatmeal Pancakes
Ingredients
- 1 cup Greek Yogurt
- 2 large Eggs
- 2 tablespoon Brown Sugar
- 1 teaspoon Vanilla Extract
- 1½ cup Oat Flour
- 1 tablespoon Baking Powder
- ¾ cup Almond Milk
Instructions
- In a large bowl, whisk together the Greek yogurt, eggs, brown sugar, and vanilla.
- In a smaller bowl, mix together the oat flour and the baking powder.
- Add the flour mixture and the milk, alternating into the egg mixture, starting and finishing with the flour mixture.
- Heat up a frying pan on medium-high heat or heat up a griddle to 375F. Use non-stick spray or butter to grease the pan. Drop ⅓ cup of batter onto the preheated surface.
- Cook the pancakes until bubble form and the bottom is golden. Flip and cook until golden on both sides. Remove from the pan and repeat with the rest of the batter.
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