These Healthy Greek Yogurt Pancakes are fluffy and moist. They are easy to make (one bowl) and are the perfect delicious and nutritious breakfast recipe that your whole family will love! Gluten-free & refined-sugar-free options.
In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth.
Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.
If the batter is too thick, add milk 1 TBS at a time until it reaches your desired consistency.
Grease a griddle or skillet by melting butter on it and moving it around until the surface is coated.
Pour ¼ cup portions of pancake batter onto the greased, heated surface.
Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)
Flip and cook for 2-4 minutes on the second side, or until golden brown.
Video
Notes
Ingredient substitution notes:
Oat flour. You may substitute the oat flour with all-purpose flour, white whole wheat flour, or all-purpose gluten-free flour.
All-purpose flour. You can substitute gluten-free all purpose flour, whole wheat flour or more oat flour (but if you make this choice the pancakes will be more delicate)
Vanilla Greek yogurt. If you want to use plain Greek yogurt you may need to adjust the amount of sugar/coconut sugar in the recipe. You can make these fun by using your favorite Greek yogurt flavor!
Granulated sugar. Any granulated sugar works well in this recipe! For a refined sugar free version use coconut sugar.
Milk. Any dairy-free or regular dairy milk works perfectly in these healthy greek yogurt pancakes!
Store
Store in an airtight container in the refrigerator for up to 1 week.
Freeze
To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.
To make ahead
To prepare the night before: combine the wet ingredients in a glass bowl with a lid and store the mixture in the refrigerator overnight. Then combine the dry ingredients and store the mixture at room temperature. Then mix them together in the morning and cook!