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Hey there, pancake lovers!
Are you in the mood for something delicious and healthy? I’ve got a treat for you!
Today, I’m sharing my recipe for Greek yogurt oatmeal pancakes.
They’re soft, fluffy, and packed with protein. Perfect for breakfast or even a fun brunch.
Trust me, once you try these, you’ll want to make them every weekend!
Let’s whip up something tasty!
Ingredient Substitutions
Greek yogurt can be replaced with dairy-free coconut yogurt or mashed banana for a vegan option. These alternatives provide similar moisture and tangy flavor. For banana, use about 1/2 cup mashed and reduce the coconut sugar slightly. Almond milk can be substituted with any plant-based milk such as oat, soy, or cashew milk, maintaining the liquid ratio and adding subtle flavor variations. Coconut sugar can be swapped with maple syrup or honey for different natural sweeteners. Use about 2-3 teaspoons of liquid sweetener and reduce the almond milk by 1 tablespoon to compensate for the added liquid. These substitutions accommodate various dietary needs while preserving the pancakes’ texture and nutritional profile. Adjust cooking time slightly if using liquid sweeteners, as they may cause faster browning.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 450-500
- Protein: 15-20 g
- Fat: 10-15 g
- Carbohydrates: 80-90 g
Ingredients
- 1/2 cup plain or vanilla greek yogurt (whole milk)
- 1/2 cup unsweetened vanilla almond milk (or your preferred dairy substitute)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond essence
- 1 1/4 cups old fashioned rolled oats (gluten-free if needed)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional additions: blueberries or chocolate chips
- Butter or olive oil for cooking
Step 1: Blend the Batter
Add all the ingredients (except any optional mix-ins like blueberries or chocolate chips) into a blender.
Blend the mixture on high for about 30 seconds to 1 minute until it becomes completely smooth.
Allow the batter to sit in the blender for 10 minutes.
This rest period is crucial for letting the batter thicken up properly, so be sure not to skip this step.
Step 2: Prepare the Griddle
After the batter has rested, lightly coat a griddle with butter or olive oil and place it over medium heat.
Allow the griddle to heat adequately before proceeding to cook the pancakes.
Step 3: Cook the Pancakes
Once the pan is heated, pour approximately 1/4 cup of batter onto the griddle for each pancake.
Quickly add 5–6 blueberries or chocolate chips onto each pancake.
Cook the pancakes for 2-4 minutes until they slightly puff up and you see bubbles forming along the edges.
Step 4: Flip and Finish Cooking
Flip the pancakes and continue cooking until the underside is golden brown.
If you notice that the pancakes are browning too quickly, reduce the heat to medium-low to avoid burning them.
Adjust the heat as necessary to maintain an even cook.
If your griddle starts smoking or pancakes burn quickly, it means the pan is too hot.
Step 5: Repeat and Serve
After cooking a batch, wipe the skillet clean if needed, reapply oil, and repeat with the remaining batter until all the pancakes are cooked.
This recipe makes 6 pancakes in total, serving 2 people with 3 pancakes each.
Enjoy your fluffy and delicious pancakes!
