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.