Good Mornin' Greek Yogurt Pancakes with Oat Flour

Stack of Greek yogurt pancakes topped with maple syrup and raspberries.

5 from 1 vote

Good Mornin' Greek Yogurt Pancakes with Oat Flour

Start your day with a good mornin' when you make these high-protein Greek Yogurt Pancakes with Oat Flour (no protein powder needed!). Adding yogurt to your pancakes creates thick, fluffy, protein-packed pancakes (17 grams per serving!) that are healthy, delicious, and perfect for meal prep.

Prep Time10

Cook Time8

Total Time18

Course: BREAKFAST

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 284kcal

Author: Dani Spies

Ingredients

1/2 cup oat flour
1/2 cup whole wheat flour
2 tablespoons coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup low fat Greek yogurt
1 teaspoon vanilla extract
2 eggs (or 1/2 cup egg whites)
2-3 tablespoons almond milk

Instructions

In a medium bowl, whisk together the oat flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
Mix the Greek yogurt, vanilla extract, egg whites, and milk in a separate large bowl.
Stir the dry ingredients into the wet ingredients until they are combined. Do not overmix or the pancakes will become dense.
Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
Scoop 1/4 cup of batter and pour into the pan, forming small-medium-sized pancakes. Allow to cook until you see tiny bubbles forming on the top of the pancake; about two minutes.
Gently flip and cook for another one to two minutes or until the pancakes are cooked through and golden brown.
Serve with your favorite pancake toppings, and enjoy!

Video

Notes

Note: This recipe makes about 12 small pancakes which is 3 servings (4 pancakes per serving).

Store any leftover yogurt pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition