Description
These Fluffy Yogurt Oat Pancakes are the perfect flourless and banana-free alternative to traditional pancakes. Made with wholesome oats and creamy yogurt, they’re naturally gluten-free, soft, and incredibly fluffy. Perfect for a quick, healthy breakfast, these pancakes come together in minutes with simple ingredients you probably already have in your kitchen!
Ingredients
Scale
- 1 cup oats (processed into flour)
- 1 tablespoon honey (or sweetener of choice)
- 1 large egg (for binding)
- 1/2 cup plain yogurt (for fluffiness)
- 1/2 teaspoon baking soda (activates with yogurt for fluffiness)
- 1 teaspoon vanilla extract (for flavor)
- Pinch of salt (optional, to enhance flavor)
Instructions
- Make Oat Flour: Blend the oats in a food processor or blender until they turn into a fine flour.
- Mix Wet Ingredients: In a mixing bowl, whisk together the egg, yogurt, honey, and vanilla extract until smooth.
- Combine Dry and Wet: Stir the oat flour and baking soda into the wet ingredients. Mix until just combined—do not overmix.
- Let the Batter Rest: Allow the batter to sit for 5–10 minutes so the oats can absorb moisture and thicken.
- Cook the Pancakes: Heat a non-stick skillet over medium heat. Lightly coat with butter or cooking spray. Pour ¼ cup of batter per pancake onto the pan.
- Flip and Finish Cooking: Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook for 1–2 more minutes until golden brown.
- Serve and Enjoy: Stack the pancakes and serve with fresh fruit, honey, yogurt, or nut butter.
Notes
- Dairy-Free Option: Use coconut or almond yogurt instead of plain yogurt.
- Make Ahead: Store in the fridge for up to 3 days or freeze for up to 2 months.
- Extra Fluffiness: Let the batter sit longer for a lighter texture.
- Customization: Add chocolate chips, cinnamon, or chopped nuts for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American