Greek Yogurt Pancakes

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Light and fluffy greek yogurt pancakes with oats, eggs, honey, and cinnamon make an easy and healthy pancake recipe with 23 grams of protein per serving! Gluten-free and ready in 25 minutes for an easy breakfast.

Course Breakfast

Cuisine American

Keyword greek yogurt pancakes, greek yogurt protein pancakes, pancakes with greek yogurt, pancakes with yogurt, yogurt pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 427kcal

Author Kelly Nardo

Equipment

nonstick pan

Ingredients

1 cup rolled oats (100 grams)
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup full-fat plain greek yogurt (8 ounces)
2 large eggs
1 tablespoon honey
2 teaspoons vanilla bean paste
butter, for cooking
toppings - butter, berries, maple syrup…

Instructions

Make the oat flour. Add rolled oats to your blender and blend for 30-60 seconds until broken down into a fine flour-like consistency.
Combine your dry ingredients. Add oat flour, cinnamon, baking powder, and salt to a medium bowl and mix well to combine.
Make the batter. In a separate large bowl, add your greek yogurt, eggs, honey, and vanilla bean paste, and whisk well to combine. Add your dry ingredients to your wet ingredients and whisk until ingredients are just combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 3-5 minutes.
Cook. Heat up a large nonstick skillet or griddle over medium to medium-low heat. Once hot, add cooking fat and let it warm up. Take 1/4 cup of batter and form into equal-sized pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won't be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.
Enjoy! Top with your favorite toppings and enjoy!

Notes

nutritional breakdown does not include cooking fat for cooking

Nutrition