Of all the pancake recipes and variations I have made and tried these must be one of my favorites. Greek yogurt, in addition to giving an incredibly creamy texture, increases protein intake. Oats are a great source of fiber and don’t add any sugar, so it is a great idea for breakfast.

The Best Greek Yogurt Pancakes

Ingredients

• 125 gr. (1 + 1/4 cup) oat flour
• 120 gr. (1/2 cup) Greek yogurt or plain sour cream
• 2 eggs
• 180 ml. (3/4 cup) almond milk
• 2 teaspoons vanilla powder
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Method of preparation

1. To make the oat flour, first add the oats to a blender or food processor and blend until a floury texture is obtained.
2. In a deep bowl add the oat flour together with baking soda and baking powder and stir.
3. Add the remaining ingredients and mix well again until a creamy mixture is obtained.
4. Let the mixture sit for 15-20 minutes at room temperature. If it is too liquid, add some more oat flour.
5. Heat a non-stick frying pan over medium heat and add coconut oil (or any oil to prevent the mixture from sticking).
6. When the oil is hot, add about 4 tablespoons of the mixture to the center of the pan in a circle and fry until bubbles appear. Turn on the other side and fry for another 2-3 minutes.
7. Repeat this procedure with the rest of the mixture.

NOTES

Since there is no added sugar in this recipe, I recommend adding a little honey or maple syrup when serving.

If you do not eat all pancakes immediately, they can be frozen up to 1 month. For re-consumption, either leave to thaw a few hours beforehand or heat for a few minutes in the oven or microwave with a little oil. They taste like they’re freshly made ☺️