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.

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; 1/4 teaspoon fine sea salt; 1/2 teaspoon cinnamon

Description

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.

Ingredients

Units Scale

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
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon

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Instructions

Combine the wet ingredients in a large mixing bowl. Whisk well.
Stir together the dry ingredients in a small mixing bowl.
Add the dry ingredients to the wet ingredients. Whisk well to combine.
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 1/4 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.
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.

Notes

Oat Flour: In a pinch, you can make your own in a blender or food processor by blending 1 1/3 cups to 1 1/2 cups of rolled oats until you have a flour. Then measure out the exact amount. However, I recommend using store-bought oat flour in pancakes for the best results.

Weigh the flour: For best results, I recommend using a food scale to ensure that you have exactly 152 grams of oat flour.

Maple syrup: Feel free to substitute coconut sugar for the maple syrup. You may need to add up to 3 tablespoons more milk to compensate for the lost liquid.

Storage: Store cooled pancakes in an airtight container in the refrigerator for up to a week or in the freezer for up to two months. To freeze, first place the pancakes on a cookie sheet in an even layer and freeze until firm, then transfer into an airtight container. Otherwise, the pancakes will stick together.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 246
Sugar: 10.3 g
Sodium: 302.2 mg
Fat: 7.5 g
Saturated Fat: 2.5 g
Carbohydrates: 32 g
Fiber: 2.2 g
Protein: 12.3 g