Description
Light, fluffy, protein-packed pancakes made with Greek yogurt and oats for a healthy breakfast treat
Ingredients
- 1 cup rolled oats or oat flour
- 1 cup plain Greek yogurt (non-fat or whole milk)
- 2 large eggs
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- Pinch of salt
- 1–3 tablespoons milk of choice (if needed)
- Olive oil spray or butter for cooking
Instructions
- If using rolled oats, blend into flour. Mix wet ingredients (yogurt, eggs, maple syrup, vanilla) in a bowl.
- Add dry ingredients (oat flour, baking powder, cinnamon, salt). Combine gently without overmixing.
- Add milk only if needed to thin batter slightly. Batter should be thick but scoopable.
- Heat pan over medium heat, spray with oil. Add ¼ cup batter per pancake.
- Cook until bubbles form (2-3 minutes), flip and cook 1-2 minutes more until golden.
- Keep warm in 200°F oven while cooking remaining pancakes.
Notes
The batter will be thicker than regular pancake batter – this is normal and creates the fluffiest texture. For meal prep, freeze in a single layer then transfer to freezer bags for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes