These greek yogurt pancakes are the perfect mix of thick greek yogurt, fluffy pancake and sweet chocolate chips!
About This Recipe
These pancakes are perfect when you're craving a sweet breakfast and want an alternative to classic pancakes. They're more balanced than traditional pancakes: more hearty and satisfying while still staying sweet!
This recipe is naturally gluten-free and also has an option to be refined sugar free.
Ingredients
The full recipe is at the bottom of this page, but here's an overview of what you'll need & how to make it:
- 1 cup quick cook rolled oats
- 3 tablespoons sugar (or coconut sugar)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- ½ cup plain non-fat Greek yogurt
- ½ cup mini chocolate chips
- Non-stick cooking spray or butter, for cooking
How to Make Greek Yogurt Pancakes
Step 1: Blend the Oats
Blend the oats in a food processor or blender until smooth.
Step 2: Mix The Dry Ingredients
In a large bowl, mix together the dry ingredients: oats, sugar, baking powder, cinnamon, baking soda, and salt.
Step 3: Mix the wet ingredients
In a separate medium bowl, whisk together the eggs, milk and vanilla. Stir in the greek yogurt.
Step 5: Make the batter
Pour the egg mixture into the bowl with the dry ingredients and stir to mix. Gently fold in the chocolate chips.
Step 6: Cook the pancakes
Add non-stick spray (or butter) to a large skillet or griddle over medium heat. Once hot, add ¼ cup of batter. Once the edges are set (about 2 - 3 minutes), flip the pancake and cook for 1 - 2 minutes more. Cook until brown on both sides. Add more non-stick spray and repeat until no batter is left.
Serve warm, optionally topped with syrup and berries.
Tips & Tricks for The Recipe
How to know when your pancakes are ready to be flipped: after 2 - 3 minutes the edges of the pancakes will be set and you'll be able to slip your spatula smoothly under the pancake. This is how you'll know when to flip it!
What type of oats to use: quick cook rolled oats are recommended because they blend into a fine powder. Other types of oats (like old fashioned) or oat flour would also work but could change the consistency/thickness of your batter.
Measure out the batter: this is a handy tip for any pancakes! Use a measuring scoop to use ¼ cup of batter at a time for each pancake. This ensures that all of your pancakes turn out evenly and aren't too big or too small.
Greek Yogurt Pancakes with Chocolate Chips
Ingredients
- 1 cup quick cook rolled oats
- 3 tablespoons sugar or coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- ½ cup plain non-fat Greek yogurt
- ½ cup mini chocolate chips
- Non-stick cooking spray or butter for cooking
Instructions
- Blend the oats in a food processor or blender until smooth.
- In a large bowl, mix together the dry ingredients: oats, sugar, baking powder, cinnamon, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, milk and vanilla. Stir in the greek yogurt.
- Pour the egg mixture into the bowl with the dry ingredients and stir to mix.
- Fold in the chocolate chips.
- Add non-stick spray (or butter) to a large skillet or griddle over medium heat. Once hot, add ¼ cup of batter. Once the edges are set (about 2 - 3 minutes), flip the pancake and cook for 1 - 2 minutes more. Cook until brown on both sides. Add more non-stick spray and repeat until no batter is left.
- Serve warm, optionally topped with syrup and berries.
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