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Greek Yogurt Pancakes

These fluffy and nutritious pancakes made with Greek yogurt and rolled oats provide a hearty breakfast option that is high in protein and easy to customize.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Ground into a fine flour
  • 1 tsp cinnamon Adds warmth and flavor
  • 1 tbsp baking powder Helps the pancakes rise
  • 1/2 tsp salt Enhances flavor
Wet Ingredients
  • 1 cup Greek yogurt Adds richness and protein
  • 2 large eggs Binds the mixture
  • 2 tbsp honey Natural sweetener
  • 1 tsp vanilla bean paste Adds aromatic flavor
For Cooking and Serving
  • 2 tbsp butter For cooking
  • to taste Toppings like butter, berries, and maple syrup For serving options

Method
 

Preparation
  1. Make the oat flour by blending rolled oats in a blender for 30-60 seconds until a fine consistency is achieved.
  2. Combine the dry ingredients in a medium bowl: oat flour, cinnamon, baking powder, and salt. Mix well.
  3. In a separate large bowl, whisk together the Greek yogurt, eggs, honey, and vanilla bean paste. Add the dry ingredients and whisk until just combined. Let sit for 3-5 minutes.
Cooking
  1. Heat a large nonstick skillet or griddle over medium to medium-low heat and add cooking fat. Once hot, pour 1/4 cup of batter for each pancake.
  2. Cook for 3-4 minutes until bubbles form on the surface, then flip and cook another 2-4 minutes until golden brown.
Serving
  1. Top the pancakes with your favorite toppings and enjoy!

Notes

For the best results, let the batter rest briefly before cooking and avoid overmixing. Utilize a nonstick skillet for easy flipping.