I first saw pancakes made with Greek yogurt a few years ago. I remember trying them and being floored at just how delicious they were! I made them so much that I kinda grew tired of pancakes! (I know what you’re thinking- how? HOW?!).
I looked around the internet a bit for Greek yogurt pancakes and to my surprise, there are TONS and TONS of recipes out there. Even Greek yogurt brands have placed a recipe on their websites to share with the world! In just a couple of years, these fluffy little breakfast treats have really become a thing!
- 12 oz. of Greek yogurt (I used Plain Oikos brand)
- 2 tbsp. honey
- 2 large eggs
- 2 tsp. vanilla extract
- 2 tsp. almond extract
- 2 tbsp. almond milk
- 1 tsp. of baking soda
- 1/2 tsp. sea salt
- 1 cup oat flour (make your own by grinding oats in a food processor!)
- 1/2 cup fresh blueberries
- extra pure maple syrup for serving
- slivered almonds for garnish
- butter or coconut oil for cooking
- Melt 1tbsp. of unsalted butter or coconut oil in a large skillet on medium heat.
- Whisk or mix together eggs, honey, vanilla extract, almond extract, yogurt and 1 tbsp. of almond milk.
- Add in flour, baking soda and salt. Stir to combine. If your batter appears to be very thick (like the consistency of whipped cream, add the additional almond milk to the batter and stir. Oat flour is very absorbent and may need the extra moisture.)
- Fold in blueberries very carefully, and then use a ladle or large spoon to pour pancake batter into the hot skillet. Cook each pancake on medium heat until small bubbles start to form and the edges start to dry. Flip and cook on the other side 1-2 minutes; until golden brown.
- Top with additional blueberries, almonds and a drizzle of pure maple syrup! Oh and serve with a side of bacon, of course!
- *I like to add additional butter or coconut oil in between batches to give each pancake a crispy golden exterior.