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greek yogurt oat pancake
Alissa Marie Wellness

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.
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Prep Time 5 minutes
Cook Time 10 minutes
rest time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup oats (I use sprouted rolled oats)
  • 1 cup plain Greek Yogurt
  • 2 large eggs
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp baking soda Optional for more fluff
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1 tbsp milk ( I use almond)
  • Oil spray for pan
Optional toppings
  • Fresh berries
  • maple syrup or honey

Method
 

  1. Blend the oats until they become a fine oat flour.
  2. In a bowl, whisk Greek yogurt, eggs, maple syrup and vanilla until smooth.
  3. In a separate bowl, mix oat flour, baking powder, baking soda, cinnamon and salt.
  4. 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.
  5. Let batter rest 5 minutes so oats absorb liquid.
  6. Heat a pan over medium and lightly spray with oil. Pour about 1/4 cup batter per pancake.
  7. 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.
Estimated Macros ( numbers will vary based on products used)
Nutrition per serving (3 pancakes)
Calories: 310 
Protein: 22g
Carbohydrates: 37g
Fat: 8g
Fiber: 4g