Healthy Oat Flour Pancakes with Greek Yogurt

Name: Healthy Oat Flour Pancakes with Greek Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup plain Greek yogurt (2 percent milk fat or higher); 3 tablespoons maple syrup; 1 1/2 teaspoons vanilla extract; 2 tablespoons milk; 1 1/3 cups (152 grams) oat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon cinnamon

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These healthy oat flour pancakes with Greek yogurt come together in under 20 minutes. They’re light, fluffy, and easy to digest. Plus, they’re packed with protein thanks to the addition of Greek yogurt.

My son and nieces love pancakes, and while I often make the popular banana oatmeal blender pancakes that most parents know and love, I wanted to create a pancake recipe that is still made with oats instead of wheat flour, but does not require a blender or contain bananas. These healthy oat flour pancakes with Greek yogurt are the answer.

I love light, fluffy pancakes and these ones certainly are that. Using eggs, baking powder and soda, and Greek yogurt plus not using too much liquid in the batter are the keys to making perfectly light and fluffy pancakes with oat flour.

If you enjoy cooking and baking with oats, you’ll enjoy Sweet Potato Blended Baked Oats, Carrot Cake Oatmeal Breakfast Bars, and Pumpkin Oatmeal Blender Pancakes.

Jump to:

Why You’ll Love These Pancakes
Ingredients
Instructions
Substitutions and Additions
Equipment
Make Ahead and Storage Instructions
Top Tip
FAQ
More Oatmeal Breakfast Recipes
Serving
Healthy Oat Flour Pancakes with Greek Yogurt

Why You’ll Love These Pancakes

Simple: With just ten ingredients (the majority of which are pantry staples) and requiring less than 20 minutes from start to finish, these pancakes are super simple to whip up.
Kid-Friendly: My son and nieces gobbled these up each time I have made them. I’m sure your children will, too! And even though they are light, fluffy, and delicious, you can feel good knowing that they are made with wholesome oat flour and protein-rich Greek yogurt, and naturally sweetened with a small amount of maple syrup.
Good source of protein: Each serving (2 pancakes) contains 6 grams of protein. Pair these healthy oat flour pancakes with a couple of eggs, a Greek yogurt smoothie, or a protein coffee, and you’ll have a perfectly balanced, high protein breakfast.
Satisfying yet energizing: Unlike pancakes made with white flour, these pancakes are made with oat flour which is satisfying but doesn’t put you into a food coma minutes after eating them!

Ingredients

Let’s take a moment to chat about the ingredients in these Greek yogurt oat flour pancakes!

Eggs: Eggs serve two purposes: Acting as a binder and helping to make these pancakes light and fluffy.
Greek Yogurt: Greek yogurt is a key ingredient in these pancakes. It helps to make them super fluffy while also giving them lots of protein. Each pancake contains over 6 grams of protein!
Maple Syrup: Maple syrup adds a subtle sweetness.
Vanilla Extract: Rounds out the flavour and works with the cinnamon to create warmth and aroma.
Milk: A tablespoon or two of milk thins out the batter just slightly.
Oat Flour: Make your own or use store-bought. I prefer store-bought oat flour in pancakes unless I am making blender pancakes, since it is finer in texture. You will never be able to achieve a comparable texture when making homemade oat flour.
Baking powder and baking soda: We are using both baking powder and baking soda to achieve the fluffiest pancakes possible. Baking soda is activated by thea lactic acid in yogurt, so it plays an important role in these pancakes.
Salt: Helps to balance the flavours and enhances the sweetness.
Cinnamon: Adds warmth and flavour.

See recipe card for quantities.

Instructions

Here are the steps to making Greek yogurt pancakes with oat flour.

Step 1: Combine the wet ingredients in a large mixing bowl. Whisk well.

Step 2: Stir together the dry ingredients in a small mixing bowl.

Step 3: Add the dry ingredients to the wet ingredients. Whisk well to combine.

Step 4: Lightly grease a cast iron skillet with butter. Preheat the pan over medium heat. Once the butter begins to sizzle, it’s time to cook the pancakes. Use ¼ cup of batter per pancake; you’ll be able to cook 2-3 pancakes at once. Cook for 2-3 minutes on the first side, or until bubbles start to form and the edges appear set.

Step 5: Turn down heat to medium-low or low if the pancakes are browning too quickly. Flip the pancakes and cook them for 2-3 more minutes. Transfer to a wire rack while you finish cooking the pancakes.

Hints: There are a few keys to achieving fluffy oat flour pancakes with Greek yogurt. The first is to use the right ingredients: Eggs, Greek yogurt, baking powder, and baking soda all work together to make the pancakes light and fluffy. The second key is a thick batter. This pancake batter is much thicker than your average pancake batter, but that is on purpose. Don’t be tempted to add extra liquid or your pancakes will be more flat.

If you follow the ingredients and instructions to at ‘T,’ the batter should be the perfect consistency; neither too runny nor too thick. If, for whatever reason, the batter seems runny, add more oat flour, 1 tablespoon at a time.

Substitutions and Additions

Greek Yogurt: You can use vanilla Greek yogurt instead of plain Greek yogurt. You may want to reduce the maple syrup to 2 tablespoons.
Oat Flour: You can use spelt flour or whole wheat flour instead of oat flour.
Gluten-Free: These pancakes are already gluten-free since oats are naturally gluten-free. Be sure to use certified gluten-free oats or oat flour if you or someone who will be enjoying them is celiac.
Additions and Mix-Ins: Feel free to add up to ½ cup of mix-ins such as fresh blueberries, chocolate chips, chopped walnuts or pecans, or naturally coloured sprinkles!

Equipment

Mixing bowls
Whisk
Cast iron skillet
Measuring spoons
Measuring cups

Make Ahead and Storage Instructions

To keep the pancakes warm: To cook all of the pancakes and enjoy them all at one time, preheat the oven to 250 degrees Fahrenheit. Transfer pancakes to a baking sheet or oven-safe baking dish to keep them warm in the oven while you’re cooking the rest of the pancakes.

To store in the refrigerator: Allow the pancakes to cool fully. Transfer them into an airtight container and store in the refrigerator for up to one week.

To store in the freezer: Allow the pancakes to cool fully, then lay them in a single layer on a baking sheet and place them in the freezer until firm. Transfer them into an airtight container and store in the freezer for up to 2 months.

To reheat: Reheat pancakes in the toaster or place them on a cookie sheet, cover them with foil, and reheat in the oven at 350 degrees Fahrenheit for 6-8 minutes.

Top Tip

Ensure that your pan doesn’t become too hot. Cast iron skillets retain heat extremely well, so a pan that is at the correct temperature at the start of cooking might end up too hot towards the end unless you turn the heat down to low.

FAQ

What does adding Greek yogurt do to pancakes?

Adding Greek yogurt to pancakes makes them lighter, softer, and fluffier. It also adds protein and a slightly tangy flavour.

What are common mistakes when making oat flour pancakes?

Two of the most common mistakes when making oat flour pancakes are over-mixing the batter and using oat flour that is too coarse. Over-mixing can result in dense or gluey pancakes, while using oat flour that is too coarse can result in pancakes that are grainy and heavy. That is why I recommend using store-bought oat flour in pancakes and baked goods.

More Oatmeal Breakfast Recipes

Looking for other oat-based recipes for breakfast? Try these:

Serving

I recommend serving these Greek yogurt oat flour pancakes with any of the following: scrambled eggs, a bowl of yogurt and fruit, a smoothie, a protein coffee, or a latte to round out the meal! If you’re looking for a great pre-run snack idea, spread a pancake with some butter and jam and enjoy with an iced coffee.

And don’t forget about the toppings! I love these with classic butter, maple syrup, and berries or peanut butter, banana, and a drizzle of honey. They would also be good with chocolate hazelnut spread, raspberries, and a dollop of whipped cream.

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