Flourless Greek Yogurt Pancakes đĨđĒ
Description
These high-protein, flourless Greek yogurt pancakes are soft, tender, and naturally gluten-free. Made with oat flour, Greek yogurt, and a touch of maple syrup, they deliver a protein-packed breakfast thatâs fluffy, flavorful, and easy to make. Perfect with fresh berries, yogurt, or bee pollen for added texture and nutrition.
Ingredients
Pancake Batter
- 200 g Greek yogurt full-fat or low-fat
- 1 large egg
- 2 tbsp maple syrup
- 60 g rolled oats blended into oat flour
- 1 tsp baking powder
Instructions
Cooking Instructions
- Blend the rolled oats into a fine flour using a blender or food processor.
- In a mixing bowl, whisk together Greek yogurt, egg, and maple syrup until smooth.
- Add the oat flour and baking powder to the yogurt mixture and stir until a thick batter forms.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
- Pour batter onto the skillet in small rounds and cook for 2â3 minutes per side, until golden brown.
- Serve warm with cherries, additional yogurt, or a sprinkle of bee pollen for extra texture.
Notes
- Use full-fat Greek yogurt for extra moisture and richness.
- Batter consistency can be adjusted with a small splash of milk if too thick.
- Cook pancakes on medium heat to prevent burning before the inside is cooked.
- Leftover pancakes can be stored in the fridge for up to 3 days or frozen for later use.