Description
These Fluffy Yogurt Pancakes are a high-protein, gluten-free breakfast option made with Greek yogurt and rolled oats. Blended into a smooth batter and cooked on the stovetop, these pancakes are light, fluffy, and perfect for a nutritious morning meal. Optional mix-ins like blueberries or chocolate chips add extra flavor and texture. They are quick to prepare and a tasty alternative to traditional pancakes.
Ingredients
Scale
Main Ingredients
- ½ cup whole milk Greek yogurt (plain or vanilla)
- ½ cup unsweetened vanilla almond milk (or dairy free milk of choice)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Mix-ins
- Blueberries or chocolate chips (5-6 per pancake)
For Cooking
- Butter or olive oil
Instructions
- Prepare the Batter: Add all the main ingredients except optional mix-ins to a blender. Blend on high for 30 seconds to 1 minute until completely smooth. Let the batter rest in the blender for 10 minutes to thicken properly.
- Heat the Pan: Lightly coat a griddle or skillet with butter or olive oil and preheat over medium heat until hot.
- Cook Pancakes: Pour about ¼ cup of batter per pancake onto the griddle. Immediately add 5-6 blueberries or chocolate chips to each pancake. Cook for 2-4 minutes until pancakes begin to puff up and bubbles appear along the edges.
- Flip and Finish: Flip the pancakes carefully and cook until the underside is golden brown. Adjust the heat as needed to avoid burning, lowering to medium-low if necessary.
- Repeat: Wipe the skillet clean and add more butter or oil before cooking the remaining batter. The recipe makes about 6 pancakes total, serving 2 people with 3 pancakes each.
Notes
- Use Greek yogurt with some fat content for best texture to avoid gummy pancakes.
- You can substitute any flavor of Greek yogurt as desired.
- Adjust cooking heat carefully to prevent burning; start medium heat and reduce as needed.
- Letting the batter rest is essential for fluffiness and proper thickness.
- Use gluten-free oats if gluten sensitivity is a concern.
Nutrition
- Serving Size: 3 pancakes (approx. 150g)
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 60mg
