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Simple Greek Yogurt Oat Pancakes

Course Breakfast
Cuisine American
Keyword protein pancakes
Prep Time 5 minutes
Total Time 20 minutes
Servings 2 (3 pancakes each)
Calories 271 kcal

Ingredients

  • ¾ cup nonfat Greek yogurt
  • 2 large eggs
  • 1 Tbsp. nonfat milk
  • ½ tsp. pure vanilla extract
  • ⅓ cup whole wheat flour
  • ⅓ cup dry quick cooking oats
  • 2 tsp. granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. cinnamon
  • 1 pinch sea salt (or Himalayan salt)
  • Nonstick cooking spray
  • Optional mix-ins: ½ cup chopped peaches, plums, pears, or other fruit

Instructions

  1. In a medium bowl, whisk yogurt, eggs, milk, and vanilla to combine.

  2. In a separate bowl, stir flour, oats, sugar, baking powder, cinnamon, and salt to combine.

  3. Pour wet ingredients into dry ingredients, stirring gently to form a thick batter. Some lumps are fine, but batter should be uniform.

  4. Optional: stir in fruit, if using.

  5. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray.

  6. When pan is hot, drop in ¼ cup batter per pancake, cooking about 3 pancakes at a time, so that the skillet is full but not crowded.

  7. Cook until underside is lightly browned, sides are set, and top is bubbling, about 3 minutes. Flip and cook until both sides are browned and pancakes are cooked through, 3 minutes more.

  8. Set aside on a plate, or keep warm in a 250° F oven.

  9. Repeat with remaining batter.

  10. Serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.