Hope you’re all having a great weekend – and I promise it will be made better if you make and enjoy these delicious Healthy Oat Yoghurt Pancakes.
So many people tell me they don’t eat breakfast. It’s beyond my grumbling tummy to understand this. I believe it’s not called the most important meal of the day for no reason. I love breakfast and I feel it’s essential to get a boost of good nutrition to provide energy for the day.
On days when I feel like more than avocado toast, and I have the time to enjoy breakfast in a leisurely manner, I like to make these very easily prepared pancakes. They’re made from everyday ingredients like flour, oats, eggs, yoghurt and milk.
There’s no refined sugar in the recipe, there’s the fruit of your choice and creamy Greek yoghurt.
They are a nutritious, filling breakfast and are easily made in minutes.
For these pancakes I use oats which have not been contaminated by gluten. Research has shown that some people with coeliac disease can tolerate oats. In fact, in the USA, oats are placed on the gluten-free list.
Oats do not actually contain gluten but they are frequently produced in the same place as wheat, rye and barley and the oats may then be contaminated by these other grains. If you are a coeliac or gluten intolerant you will need to use your best judgement as to whether this recipe will be suitable for you, or consult with a medical professional. Some people are intolerant to the protein, avenin, which is found in oats.
To accompany these I require no more than a coffee. (Everything is better with coffee though, in my opinion!) If coffee isn’t your ideal, you might like to try my Peach and Mint Smoothie.
Enjoy these pancakes, and have a fabulous weekend!
P.S. Try out another favourite recipe of mine using oats – my Overnight Oats with Apple and Sultanas.
Healthy Oat Yoghurt Pancakes
Start your day with these easily prepared, nutritious oat pancakes, served with fruit and Greek yoghurt. You’ll be glad you did.
- 1 cup plain flour I used gluten free
- 1 cup oats I used oats not contaminated by gluten
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs large
- 1 cup Greek yoghurt
- 1 cup milk
- 1 Kiwi fruit sliced (optional)
- 1 banana sliced
- strawberries and blueberries optional
- Greek yoghurt for serving
- Pure maple syrup for serving
In a food processor, grind oats to a fine powder.
Place flour, oats, baking powder and baking soda in a medium sized bowl. Stir with a whisk to combine.
In a separate bowl, whisk together eggs, yogurt and milk.
Make a well in the centre of the dry ingredients, add the wet ingredients and stir to combine. Do not overmix.
Set the batter aside while you prepare the fruit.*
When ready to cook, heat a large non-stick frying pan over medium heat.
Have your platter of sliced fruit standing by.
Drop about ¼ cup of batter into the pan and gently place several pieces of fruit onto each pancake.
Cook until the surface of the pancakes has some bubbles and a few have burst, 1 - 2 minutes.
Turn carefully with a spatula, and cook until browned on the underside, about 1 minute more.
The fruit side will brown quickly.
Repeat with the remaining batter.
Serve the pancakes with extra fruit, a dollop of Greek yogurt and Pure Maple Syrup.
I use Bob’s Red Mill Gluten Free Rolled Oats, but please note, even though these pancakes contain certified gluten free oats, they may not be suitable for all coeliacs.
If you’re not a coeliac or gluten intolerant you can use wheat flour and regular rolled oats.
If using wheat flour, it’s a good idea to let the batter rest 20-30 minutes before cooking so the gluten relaxes.
The fruit is used in the pancake and served with the pancake. Choose from sliced bananas, strawberries and kiwi fruit.
If you don’t use all the batter it can be stored, covered, over-night in the fridge for use the following day.