Description
Fluffy Greek Yogurt Protein Pancakes made with oat flour, all purpose flour, and creamy yogurt for a high protein breakfast.
Ingredients
1 cup oat flour
1/4 cup all purpose flour or gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
3 tablespoons granulated sugar or coconut sugar
1 cup vanilla Greek yogurt made with alcohol free vanilla flavor like Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor
1 teaspoon alcohol free vanilla flavor
2 eggs lightly beaten
1 to 2 tablespoons milk regular or dairy free
butter or coconut oil for greasing
Instructions
1.
2. Whisk yogurt eggs and vanilla flavor until smooth
3. Mix all dry ingredients in another bowl
4. Combine wet and dry mixtures
5. Adjust thickness with milk if needed
6. Heat and grease the griddle
7. Cook pancakes using 1/4 cup portions
8. Flip once bubbles form and cook until golden
9.
Notes
Oat flour can be homemade or store bought
All purpose flour adds structure and makes flipping easier
Plain yogurt may require extra sugar depending on sweetness preference
Any type of milk works including almond coconut or regular dairy
Add up to 1/2 cup mix-ins like chocolate chips nuts or dried fruit
Store pancakes in the refrigerator for up to one week
Freeze pancakes for up to two months and reheat in a toaster or microwave
Prepare wet and dry mixtures separately the night before and combine in the morning
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American