Greek Yogurt Oat Pancakes
Fluffy Greek yogurt pancakes made with homemade oat flour from sprouted oats. High protein, naturally sweetened and ready in about 20 minutes. Just blend the oats, then mix like traditional pancakes for the best texture and rise.
Ingredients
Method
- Blend the oats until they become a fine oat flour.
- In a bowl, whisk Greek yogurt, eggs, maple syrup and vanilla until smooth.
- In a separate bowl, mix oat flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to wet and gently fold until just combined. Stir in milk. Add a splash more if batter feels too thick. Do not overmix or pancakes can turn flat.
- Let batter rest 5 minutes so oats absorb liquid.
- Heat a pan over medium and lightly spray with oil. Pour about 1/4 cup batter per pancake.
- Cook until edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
Notes
Cooking Notes
- Always mix wet and dry separately to keep pancakes fluffy.
- Batter thickens as it rests. Add a splash of milk before cooking if needed.
- Cook on medium heat so the center cooks through.
- Freeze leftovers and reheat in toaster or skillet.
- Dairy free option: swap Greek yogurt for thick dairy free yogurt and add 1–2 tbsp extra non dairy milk.
Gut Health Tips
- Sprouted oats are easier to digest and often gentler on bloating.
- Greek yogurt adds probiotics and protein to support digestion and blood sugar balance.
- Letting the batter rest improves texture and makes oats easier to tolerate.
- Top with berries for extra fiber and polyphenols.