Greek Yogurt & Oat Pancakes
Incredibly fluffy pancakes made right in the blender with protein-packed greek yogurt and oats.
These easy, gluten free pancakes make a deliciously nourishing breakfast for the whole family. Add your favorite mix-ins and toppings!
makes 6 pancakes
20 minutes
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: Blueberries, chocolate chips, finely chopped nuts
toppings: maple syrup, fresh fruits, yogurt, honey
Butter or olive oil, for cooking
Instructions
Add all of the ingredients (except optional mix-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for 10 minutes; this is important to allow the batter to thicken up properly, so please do not skip!
After 10 minutes, lightly coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, add approximately 1/4 cup of the batter to the griddle for each pancake. Immediately add 5-6 blueberries or chocolate chips per pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are quickly burning, it means your pan is too hot.
Wipe skillet clean and repeat with more oil and remaining batter.
