Best Ever Greek Yogurt Pancakes

Not only are these the best ever Greek yogurt pancakes, they’re also probably the easiest pancakes ever. My go-to most favorite pancakes- yes, they are!

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 10

Total Time 18

Servings servings

Calories 278

Author Kim

Ingredients

1/2 cup liquid egg whites + 1 to 2 more tablespoons as needed to thin out batter*
1 cup oat flour** gluten-free, if desired
1 cup plain nonfat Greek yogurt I use organic when I can find it***
1 teaspoon cinnamon
1 teaspoon baking powder
1-2 packets stevia or another sweetener* optional

Instructions

Combine all ingredients in a large mixing bowl, until smooth. If batter is too thick stir in an additional 1 to 2 tablespoons of liquid egg whites. Heat a griddle or large non-stick skillet over medium heat. Spray with a non-stick, all-natural cooking spray. Pour about ¼ cup of batter onto griddle. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batches.

Notes

If batter is too thick, add egg whites, 1 tablespoon at a time until batter is of desired thickness. The thicker the batter, the thicker the pancake.
To make oat flour, simply grind rolled oats in a high-speed blender or food processor.
Feel free to use your favorite yogurt variety. It doesn't have to be Greek, but nutritional info will be different. You can also sub with cottage cheese, but pancakes won't be quite as sweet. They will have more protein, though.
Pancake batter can be whipped up in a blender, however, I've noticed if I blend the batter at a high speed the pancakes come out a little tough. I prefer the texture when I mix them up in a bowl.

* 1-2 teaspoons honey, maple syrup, sugar would all work), if topping with maple syrup, you may want to just leave the sweetener out

Nutrition