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Fluffy Greek Yogurt Protein Pancakes

Fluffy Greek Yogurt Protein Pancakes - recipe card
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These pancakes are incredibly light and fluffy with a subtle tang from Greek yogurt, offering a high-protein breakfast that keeps you full for hours. The oat flour base provides a tender crumb and nutty flavor, making them both nutritious and delicious.

Ingredients

Scale
  • 1 cup rolled oats, measured whole then ground into fine flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup full-fat Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon honey (optional, for subtle sweetness)
  • 1–2 tablespoons unsalted butter or coconut oil, for cooking

Instructions

  1. Grind the oats: Place 1 cup of rolled oats in a blender or food processor. Process on high speed for 30-60 seconds until the oats resemble a fine flour with no large pieces; this ensures a smooth batter and prevents grittiness. Avoid over-processing to prevent heating the oats, which can affect texture.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the oat flour, baking powder, and fine sea salt until evenly combined. This distributes the leavening agent and salt for consistent rise and balanced flavor in every bite.
  3. Combine wet ingredients: In a separate bowl, add the Greek yogurt, beaten eggs, vanilla extract, and honey if using. Whisk vigorously for about 30 seconds until the mixture is smooth and homogeneous, with no streaks of yogurt or egg visible; this ensures even moisture distribution.
  4. Form the batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined; a few small lumps are acceptable. Overmixing can develop proteins in the oats, leading to dense, tough pancakes.
  5. Rest the batter: Allow the batter to sit at room temperature for 5-10 minutes. During this time, the oat flour absorbs moisture, thickening the batter and resulting in fluffier pancakes when cooked, as the baking powder begins to activate.
  6. Heat the cooking surface: Place a non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter or oil and swirl to coat the surface evenly. The pan is ready when the butter melts and sizzles gently without smoking, indicating optimal cooking temperature.
  7. Portion the pancakes: Using a 1/4-cup measuring cup or ladle, pour batter onto the hot skillet to form pancakes about 4 inches in diameter. Leave 2 inches of space between them to allow for easy flipping and even cooking; work in batches to avoid overcrowding.
  8. Cook the first side: Let the pancakes cook undisturbed for 2-3 minutes. You’ll know it’s time to flip when bubbles form on the surface and pop, and the edges look set and slightly dry. The bottom should be golden brown when lifted gently with a spatula.
  9. Flip and finish cooking: Carefully slide a spatula under each pancake and flip it in one confident motion to maintain airiness. Cook for an additional 1-2 minutes on the second side until golden brown and cooked through; the center should spring back when lightly pressed.
  10. Manage heat and repeat: Transfer cooked pancakes to a warm plate or oven set to low heat (200°F / 95°C) to keep them warm. Add more butter or oil to the skillet as needed for subsequent batches, adjusting the heat to medium-low if the pan gets too hot and starts to smoke.
  11. Serve immediately: Plate the pancakes while hot. Top with fresh berries, a drizzle of maple syrup, or extra Greek yogurt for added protein. Enjoy the fluffy texture and tangy flavor, best eaten fresh for optimal taste.

Notes

Storage: Cool pancakes completely and store in an airtight container in the refrigerator for up to 3 days. Freezing: Place pancakes in a single layer on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Reheating: For best results, reheat in a toaster or toaster oven at 350°F / 177°C for 3-5 minutes until warm and crisp, or microwave on high for 20-30 seconds if a softer texture is acceptable.

Nutrition

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Find it online: https://thehighproteinrecipes.com/fluffy-greek-yogurt-protein-pancakes/