My Oat Flour Pancakes with Greek Yoghurt are a healthy, nutritious way to start the day. They are light and fluffy, simple to make and so deliciously satisfying that they will keep you going until lunchtime. The pancakes are made with old-fashioned rolled oats and Greek yoghurt and are sugar-free. We top them with slices of fresh fruit as they cook and serve them with additional fruit, Greek yoghurt, and a drizzle of pure maple syrup. So delicious!
You will love these Oat Flour Pancakes with Greek Yoghurt because:
- All the ingredients are readily available.
- Oat Flour Pancakes are healthier than those made from wheat flour. They contain more protein, are high in dietary fibre and contain a range of minerals and vitamins.
- They are ideal for people who cannot tolerate wheat as they do not contain any regular flour.
- The recipe comes together very quickly; you can have breakfast on the table in about 20 minutes.
- As the pancakes are refined sugar-free, you can control the sweetness by adding maple syrup to suit your taste.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled oats – we make our own oat flour. We use old-fashioned rolled oats, not instant oats, and then grind them to a flour-like consistency.
Baking powder – helps the pancakes to rise.
Baking soda/bicarbonate of soda – also assists with helping the pancakes to rise, keeping them light and fluffy.
Eggs – we use large free-range eggs.
Greek yoghurt – assists with rising, keeping the pancakes light. We also serve some with the pancakes.
Milk – use the milk of your choice, dairy or non-dairy.
Olive oil – I have used extra virgin olive oil – you could use grapeseed oil or coconut oil if you prefer.
Bananas – I have topped the pancakes with sliced banana, but you could use other fruit such as kiwi fruit, sliced apple or berries.
Maple syrup – to serve, I use pure maple syrup to add sweetness, but you can omit this or substitute with honey, jam or fruit puree.
How to Make Oat Flour Pancakes:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the oat flour:
Add the oats to a food processor or blender and blend until finely ground – a flour consistency.
2 – Combine the dry ingredients:
Add the oat flour to a medium-size bowl, along with the baking powder and baking soda. Use a whisk to combine them.
3 – Combine with the wet ingredients:
Add the eggs to a small bowl and lightly beat. Then, add yoghurt and milk and whisk to combine.
Make a well in the centre of the oats, add the egg mixture, and stir to combine.
Set the bowl aside for 10 minutes to let the mixture thicken slightly.
4 – Cook the Oat Flour Pancakes:
Add oil to a large griddle or non-stick frying pan and heat over medium heat.
When hot, add a ÂĽ cup of the mixture to the griddle or frying pan.
Add banana slices to each pancake. Cook until bubbles appear on the surface of the pancakes, about 2 minutes, or until the bottom is becoming golden brown.
Use a spatula to carefully turn the Oat Flour Pancakes and continue cooking until pancakes become lightly brown on the opposite side, about 1 – 2 minutes. They will take less time on the side with fruit as it will brown quickly. Serve the pancakes with extra fruit, Greek yogurt and pure maple syrup.
Tips for success and FAQs:
Our Oat Flour Pancakes with Greek Yoghurt are delicious and simple to prepare. Our top tip – mix the wet and the dry ingredients separately before combining them. This will ensure that all the ingredients are evenly distributed.
We recommend that you set the batter aside for about 10 minutes before cooking your Oat Flour Pancakes. This allows the oats to hydrate and soften, making the pancakes lighter and fluffier.
It is a simple process. Add the rolled oats to a food processor or high-powered blender and blend until they are finely ground and of a flour-like consistency. I suggest you make extra, so you have some ready for next time. If you prefer, you can use store-bought oat flour.
They are best enjoyed immediately after they are cooked. However, you can keep leftovers in an airtight container in the fridge for up to 3 days.
Yes, they can be frozen. Keep them separated with a sheet of cling wrap or baking paper to avoid them sticking together. They will keep in an airtight container or Ziplock bag for up to 3 months.
My preferred way is in the oven. Preheat your oven to 180 degrees C (355 F). Place your pancakes on a baking sheet lined with non-stick baking paper, cover loosely with aluminium foil and reheat in the oven for about 8 minutes. I don’t recommend heating them in a microwave, it tends to make them soggy.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
My Oat Flour Pancakes are so easy to make that they are perfect for a nutritious breakfast or a crowd pleaser if served for a special brunch.
One of the best things about homemade Oat Flour Pancakes is the variety of toppings you can offer so that everyone can customise additions to suit their taste.
For this recipe, I like to serve:
- Fresh fruit, Greek yoghurt and Pure Maple Syrup.
You could also try:
- Chopped almonds.
- Our Easy Strawberry Sauce.
- Raspberry Jam.
More delicious recipes for you to try:
A fantastic breakfast is a delicious way to start the day. Here are some more of our favourite recipes:
These Oat Flour Pancakes with Greek Yoghurt are certain to become a family favourite. They are quickly and easily made and are a healthier option than those made with regular wheat flour. They are made and served with yoghurt and fresh fruit to increase their nutritional benefit. I do hope that you try them.
Alex xx
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Oat Flour Pancakes with Greek Yoghurt
Ingredients
- 2 ÂĽ cups (180 g) old-fashioned rolled oats – or 2 cups/180 g of oat flour See Note 1
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup (120 g) Greek yoghurt See Note 2
- ½ cup (120 ml) milk See Note 3
- 2 large bananas – sliced into 1 cm/0.5-inch pieces
For frying the Oat Flour Pancakes:
- 1 tablespoon olive oil – more if required See Notes 4 and 5
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- If making your own oat flour, add the rolled oats to a food processor or blender and blend until finely ground.Add the oat flour to a medium-size bowl with the baking powder and baking soda. Use a whisk to combine.Â
- Add the eggs to a small bowl and lightly beat. Then, add the yoghurt and milk to the eggs and whisk together.
- Make a well in the centre of the oat flour, add the egg mixture, and stir to combine.Set the bowl aside for 10 minutes to allow the oats to hydrate and the mixture to slightly thicken.Â
- Add 1 tablespoon of oil to a large griddle or non-stick frying pan and heat over medium heat.
- When heated, use a ¼ cup ice cream scoop or measuring cup to add the mixture to the pan. If necessary use a spoon to even the edges to form a circle – see Notes 6 and 7.Add 3 or 4 banana slices to each pancake.
- Cook until bubbles form on the pancakes, about 2 minutes or until golden brown on the bottom.Â
- Use a spatula to carefully turn the pancakes and continue cooking until they become golden brown on the opposite side, about 1 – 2 minutes. They will take less time on the side with fruit as it will brown quickly.Â
- As they cook, transfer them to a large dinner plate that is lined with paper towel. If necessary, keep the cooked pancakes warm in an oven heated to 100 degrees C (210 F) whilst cooking the remainder.
- Repeat with the remaining batter, adding more oil if necessary. Serve the pancakes with extra fruit, Greek yoghurt and Pure Maple Syrup. The pancakes are at their best when enjoyed immediately after cooking.
Notes
- Oats/Oat flour: we use old-fashioned rolled oats, not the quick cooking variety.
- Greek yoghurt: is a concentrated yoghurt which has been strained to remove the whey. It is thicker, creamier and higher in protein than regular yoghurt.
- Milk: use the milk of your choice, dairy or non-dairy.
- Tablespoon:Â we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Oil: you can use another oil if you prefer, such as avocado or coconut oil. Add extra if necessary.
- Ice cream scoop: use a ÂĽ cup ice cream scoop if you have one. This helps the pancakes to naturally form a circular shape.
- Test: you may like to make one pancake first to test how the batter will spread. This will let you know how much space to leave between each one.Â
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in September 2018. It has been updated with new photos and more information. The recipe has been altered slightly.
Lori
Thank you so much for this recipe. My son was recently diagnosed with gluten sensitivity and was so sad because he loves pancakes for breakfast. I think these are even better than the ones I was making before! I have one happy son again, thank you so much.
Alexandra
Hi Lori, I am delighted to hear that your son has been enjoying the Oat Flour Pancakes. Thank you for letting me know. 🙂