Greek Yogurt Pancakes
Delicious and healthy Greek Yogurt Pancakes that are easy to make and packed with protein, perfect for breakfast or brunch.
Ingredients
Main ingredients
- 2 pieces eggs
- ¾ cup Greek yogurt (full-fat recommended)
- ¾ cup rolled oats (gluten-free if necessary)
- 1 to 2 tbsp maple syrup (or honey, to taste)
- ½ tsp baking powder
- a pinch salt
- ½ tsp vanilla extract (optional) For added flavor
- ½ tsp apple cider vinegar (optional for fluffier pancakes)
Instructions
Preparation
- Add the Greek yogurt, eggs, rolled oats, maple syrup, and baking powder to a blender. Optionally, add vanilla extract and apple cider vinegar.
- Blend the ingredients until smooth, ensuring not to overmix. The batter should be thick but pourable, not runny.
- Preheat a large nonstick skillet over medium heat and grease it well with oil or butter.
Cooking
- Pour one scoop of the batter into the hot, greased pan. Cook the pancakes until the underside is golden and bubbles form on top, then flip and cook until golden on the other side.
- Repeat this process until you exhaust the batter, greasing the pan between each pancake.
Serving
- Serve the pancakes warm with maple syrup and your choice of toppings such as fresh fruits, nuts, or a dollop of yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a toaster or microwave.