Healthy Greek Yogurt Pancakes Recipe
These Healthy Greek Yogurt Pancakes are fluffy, protein-packed, and lightly sweetened, making them a nutritious and delicious breakfast choice. Made with a blend of oat flour and all-purpose flour, flavored with cinnamon and vanilla, they’re easy to prepare and perfect for a wholesome start to your day.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
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 bean paste
- 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 the griddle: Heat an electric griddle to 350°F (177°C) to prepare for cooking the pancakes evenly.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and vanilla bean paste until smooth to create a creamy base.
- Combine dry ingredients: In a separate bowl, whisk together the sugar, oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined and free of lumps.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently until just combined into a batter.
- Adjust batter consistency: If the batter seems too thick, add milk one tablespoon at a time until the desired consistency is achieved; thicker batter results in fluffier pancakes.
- Prepare the cooking surface: Grease the griddle or skillet with melted salted butter or coconut oil, ensuring the surface is evenly coated to prevent sticking.
- Cook the pancakes: Pour ¼ cup portions of batter onto the hot griddle. Cook until bubbles form on the surface and the edges are set, about 2-4 minutes.
- Flip and finish cooking: Flip each pancake and cook for another 2-4 minutes on the other side until golden brown and cooked through.
- Serve warm: Remove pancakes from the griddle and serve immediately with your favorite toppings such as fresh fruit, syrup, or nuts.
Notes
- For fluffier pancakes, do not overmix the batter; a few lumps are okay.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Use coconut sugar as a natural sweetener alternative.
- If using a skillet, keep the heat at medium to avoid burning the pancakes.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a toaster or skillet.
Find it online: https://recipeplenty.com/healthy-greek-yogurt-pancakes-recipe/
