Healthy Oat Flour Pancakes with Greek Yogurt
Amp up breakfast with these healthy oat flour pancakes. The pancake batter comes together in no time, and includes Greek yogurt for a protein boost. In just 20 minutes, you’ll be cutting into fluffy, moist pancakes speckled with gooey ,melted chocolate chips. Yields 8 good-size pancakes!
Ingredients
- 1 1/2 cups oat flour homemade or store-bought
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup plain Greek yogurt I use 2%
- 1 1/2 tbsp oil avocado, coconut or other vegetable oils will do
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1 large egg can substitute a flax egg
- 1/2 cup milk of choice I use 2%
- 1/4-1/2 cup chocolate chips add to your liking
Instructions
- In a large mixing bowl, combine oat flour, baking powder and salt.
- In a separate mixing bowl, whisk together yogurt, oil, maple syrup, vanilla extract, egg and milk.
- Pour wet ingredients into dry ingredients and stir to combine until batter is wet and slightly lumpy. Fold in chocolate chips.
- Grease a large frying pan or griddle and turn on to medium-high heat. Pour approx. 1/4 cup batter per pancake. Flip when the pan-side of the pancake begins to brown and bubbles appear.
- Cook another 3-4 minutes until golden brown on each side. Serve immediately or store in fridge up to 4 days or in the freezer up to 2 months.
Video
Notes
How to Make Homemade Oat Flour:
- Add your oats to a high-speed blender or food processor. Generally, the amount of flour you want is the amount of oats you should add.
- Grind the oats until a fine flour consistency is achieved, taking care to avoid overheating.
- And that's it! Then use the homemade oat flour in the pancake recipe.
Nutrition
Serving: 1pancake | Calories: 151kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 283mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g