These healthy oat flour pancakes with Greek yogurt are light, fluffy, and packed with protein and fiber. Made with simple, wholesome ingredients, they are naturally gluten-free, refined sugar-free, and perfect for a nutritious breakfast. The Greek yogurt adds creaminess and a boost of protein, while the oat flour provides a hearty texture that keeps you full longer.
Why You’ll Love This Recipe
- Gluten-Free & Nutritious: Made with oat flour for a fiber-rich alternative to regular pancakes.
- Protein-Packed: Greek yogurt and eggs add protein for a satisfying breakfast.
- Fluffy & Delicious: Soft and airy, with a slight tang from the yogurt.
- Naturally Sweetened: No refined sugar—sweetened with honey or maple syrup.
- Easy to Make: Just blend, mix, and cook in under 20 minutes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oat flour (store-bought or blended oats)
- Greek yogurt (plain, unsweetened)
- Eggs
- Milk (dairy or plant-based)
- Baking powder
- Honey or maple syrup
- Vanilla extract
- Cinnamon (optional, for extra warmth)
- Salt
Directions
- Mix Wet Ingredients: In a bowl, whisk together Greek yogurt, eggs, milk, honey (or maple syrup), and vanilla extract.
- Combine Dry Ingredients: In another bowl, mix oat flour, baking powder, cinnamon (if using), and salt.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Let the batter sit for 5 minutes to thicken.
- Preheat & Cook: Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter. Pour ¼ cup of batter per pancake and cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes.
- Serve & Enjoy: Stack the pancakes and top with fresh fruit, nut butter, or extra Greek yogurt.
Servings and Timing
- Servings: Makes 8 pancakes
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-20 minutes
Variations
- Banana Oat Pancakes: Mash in ½ a ripe banana for natural sweetness.
- Chocolate Chip Pancakes: Fold in dark chocolate chips for a treat.
- Nutty Pancakes: Add chopped walnuts or almonds for crunch.
- Dairy-Free Option: Use coconut yogurt and plant-based milk.
- Extra Protein: Stir in a scoop of vanilla or unflavored protein powder.
Storage/Reheating
- Refrigerator: Store pancakes in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reheating: Warm in a skillet over low heat or microwave for 20-30 seconds.
FAQs

Can I make these pancakes vegan?
Yes! Use dairy-free yogurt and flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Can I use rolled oats instead of oat flour?
Yes! Blend rolled oats in a food processor until fine to make homemade oat flour.
Why are my pancakes dense?
Let the batter rest for 5 minutes before cooking to allow the oat flour to absorb liquid.
Can I make these pancakes without baking powder?
Yes, but they won’t be as fluffy. A pinch of baking soda with an extra splash of lemon juice can help.
What’s the best yogurt to use?
Plain, unsweetened Greek yogurt works best. Full-fat gives the richest texture.
How do I make pancakes extra fluffy?
Use a little more baking powder and avoid overmixing the batter.
Can I use almond or coconut flour instead of oat flour?
Oat flour is best for this recipe, but you can experiment with a mix of almond and coconut flour.
What’s the best way to cook these pancakes?
A non-stick pan over medium-low heat ensures even cooking without burning.
Can I add mix-ins like blueberries or nuts?
Absolutely! Fold them into the batter before cooking.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve.
Conclusion
These healthy oat flour pancakes with Greek yogurt are the perfect balance of fluffy, nutritious, and delicious. Whether you’re looking for a high-protein breakfast or a gluten-free alternative, this recipe delivers on flavor and texture. Try them with your favorite toppings and make breakfast a little healthier and more satisfying!
PrintHealthy Oat Flour Pancakes with Greek Yogurt
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Healthy Oat Flour Pancakes are soft, fluffy, and packed with protein thanks to Greek yogurt and oat flour. Naturally gluten-free, they make for a wholesome and satisfying breakfast!
Ingredients
1 1/2 cups (150g) oat flour (see Notes to make your own)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
3/4 cup (180g) Greek yogurt (plain or vanilla)
1/2 cup (120ml) milk (dairy or plant-based)
1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
1 tbsp honey or maple syrup
1 tbsp melted butter or coconut oil
1 tsp vanilla extract
Instructions
Step 1: Mix Dry Ingredients
In a bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.
Step 2: Mix Wet Ingredients
In another bowl, whisk together Greek yogurt, milk, egg, honey, melted butter, and vanilla extract until smooth.
Step 3: Combine Batter
Gradually mix wet ingredients into dry ingredients, stirring until just combined. Let the batter sit for 5 minutes to thicken.
Step 4: Cook the Pancakes
Heat a skillet over medium heat and lightly grease with butter or oil.
Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on top.
Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve & Enjoy
Serve warm with maple syrup, fresh fruit, or nut butter!
Notes
- Make Oat Flour: Blend 1 ½ cups rolled oats in a blender until fine.
- Storage: Keep in the fridge for 3 days or freeze for up to 2 months.
- Reheating: Toast or microwave for 30 seconds.
- Dairy-Free Option: Use coconut yogurt and almond milk.
- Extra Protein: Add 1 scoop vanilla protein powder and extra 2 tbsp milk.
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