Description
These Fluffy Yogurt Pancakes are a high-protein, gluten-free breakfast option that combines the creamy tang of Greek yogurt with wholesome rolled oats to create light, tender pancakes. Enhanced with vanilla and almond extracts for extra flavor, these pancakes are easy to make in a blender and cooked on a skillet, perfect for a nutritious start to your day. Optional mix-ins like blueberries or chocolate chips add a delightful twist.
Ingredients
Scale
Main Ingredients
- ½ cup whole milk Greek yogurt (plain or vanilla)
- ½ cup unsweetened vanilla almond milk (or dairy free milk of choice)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cup old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Mix-ins & Cooking
- Blueberries or chocolate chips
- Butter or olive oil, for cooking
Instructions
- Prepare the batter: Add all of the main ingredients (excluding optional mix-ins) to a blender and blend on high until completely smooth, approximately 30 seconds to 1 minute. Let the batter rest in the blender for 10 minutes to thicken properly; this step is crucial for achieving fluffy pancakes.
- Heat the skillet: Lightly coat a griddle or skillet with butter or olive oil and heat over medium heat. Ensure the pan is hot before adding batter to promote even cooking and proper rise.
- Cook the pancakes: Pour roughly ¼ cup of batter for each pancake onto the hot griddle. Immediately sprinkle 5-6 blueberries or chocolate chips onto each pancake. Cook for 2-4 minutes until the pancakes start to puff up and bubbles form near the edges.
- Flip and finish cooking: Flip each pancake carefully and cook on the other side until golden brown. Adjust heat to medium-low if pancakes brown too fast or the pan begins to smoke, to avoid burning.
- Repeat and serve: Clean the skillet if needed and repeat the process with the remaining batter, adding more butter or oil as necessary. This recipe yields 6 pancakes, serving 2 people with 3 pancakes each.
Notes
- Use whole milk Greek yogurt with some fat content to prevent the pancakes from becoming gummy.
- Any flavor of Greek yogurt can be used based on preference.
- Adjust the cooking heat carefully to avoid burning the pancakes.
- Optional mix-ins like blueberries or chocolate chips enhance flavor and texture.
Nutrition
- Serving Size: 3 pancakes (approx. 150g)
- Calories: 280
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 85mg
