I have another recipe for High Protein Pancakes that I just adore. But I woke up wanting something simpler this morning. Fewer ingredients, less time, less flour.
I’ve seen variations of these Greek Yogurt Pancakes on no less than two blogs, facebook, and multiple pinterest photos in the last week. So they were the first thing to come to mind when looking for something to hold up my fabulous apricot jam. (See what happens when I let sweets back in?!)
Anyway, these are easy. The addition of oats gives them a hearty texture. They’re super fluffy, moist, and toddler approved. The batter is quite thick and they need to be cooked low and slow, just like my High Protein Pancakes. It’s a lot of yogurt that needs to cook and you want to make sure they aren’t gummy at all in the middle. I cut one in half to check before I pulled them off the griddle.
Several greek yogurt pancake recipes use flavored (read: sugary) yogurt. I wanted to offer up a version using plain, non-fat greek yogurt and adding flavor with spices instead. The almond extract is a perfect complement, too. Delish!
Greek Yogurt Pancakes
Adapted from Healthy Berg
1/2 cup whole wheat flour
1/2 cup old fashioned oats
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1 cup plain, non-fat Greek yogurt
1/4 tsp almond extract
Preheat a griddle or skillet over low heat with a brush of oil. Mix flour, oats, spices, and baking powder together in small mixing bowl. In a separate, small bowl, whisk together the Greek yogurt, egg, and almond extract. Spoon batter onto the preheated griddle, divided into four pancakes, or as many as your pan will hold. Cook for 5 minutes, until bottom is browned and the edges are firm. Flip pancakes and cook for 5-6 minutes on other side. Plate and top with maple syrup, jam, more yogurt, and/or fruit.