Greek yogurt pancakes are a simple way to make your family a healthy stack of fluffy pancakes. They're deliciously moist and refined sugar-free. The Greek yogurt adds protein and richness!
1tablespoonmelted hone,ywarmed in microwave for 10 seconds
½cupregular or quick cooking oats,pulsed into a rough flour in either a blender, food processor, or a clean coffee/spice grinder.
½cupall-purpose flour
1tablespoonbaking powder
Dash of salt
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Instructions
Preheat electric griddle to 375°F or a nonstick frying pan over medium-low heat.
Using a hand mixer, beat the eggs until pale and creamy. Mix in the yogurt, vanilla, and honey.
Add the oat flour, all purpose flour, baking powder, and salt; blend just until combined.
Allow the batter to rest for 5 minutes.
Drop batter by spoonfuls on the preheated griddle or pan.
Cook for about 3 minutes on the first side (or until it’s golden brown on the bottom and the outer half inch of the top of the pancake looks as though it has started to cook.
Flip and cook another 1 ½ to 2 minutes on the second side.
Notes
Makes about 10 pancakes 3” in diameter. Recipe can easily be doubled.Storage
Once completely cooled, store pancakes in an airtight container for up to 4 days. Transfer to a freezer-friendly bag, keeping pancakes separated by parchment paper, and keep frozen for up to 1 month.
Reheating:
Pop in the microwave for 30 second intervals until heated through and soft. You can also reheat these in a toaster or toaster oven.
Make them your own:
Add a dash of cinnamon for extra flavor.
Serve with fresh fruit, maple syrup, or a spread of almond butter.
To make them dairy-free, you could substitute coconut yogurt for the Greek yogurt. It will change the taste and texture slightly.
For a gluten-free version, swap the all-purpose for a 1:1 gluten-free all-purpose.
Toss blueberries or raspberries right into the batter for a fruity pancake. Some orange zest is also nice.