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–+ servings
A stack of greek yogurt and oat pancakes with maple syrup and berries all around them.

Greek Yogurt Pancakes

The Healthy Honey
Try these easy, gluten-free and high-protein greek yogurt pancakes that are perfect for Sunday morning brunch! Make extra for the week to enjoy an easy breakfast on-the-go.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 3 people

Ingredients
  

  • 2 cups rolled oats blended into a flour
  • 1 ½ cups greek yogurt
  • ½ cup water
  • 3 eggs
  • 2 Tbsp maple syrup
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil

Instructions
 

  • Add all ingredients except for oil, in a medium sized mixing bowl. Mix until combined and batter is smooth but avoid over-mixing.
  • Heat a large pan or griddle over medium-high heat. Add a small amount of oil around the pan.
  • Pour a 1/4 cup of batter to the pan. Make sure to leave space between the pancakes as the spread slightly. Cook pancakes for about 2 minutes per side, or until golden and cooked through.
  • Enjoy pancakes with whatever toppings you like!

Notes

STORAGE: Pancakes can be stored in the refrigerator in an airtight container for 5-6 days. They can be stored in an airtight container in the freezer for up to 2 months.  
Keyword breakfast meal prep, brunch ideas, easy breakfast, easy brunch idea, easy brunch recipe, high fiber breakfast, high protein breakfast
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