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. They 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!
2 ¼cups(180 g) old-fashioned rolled oats - or 2 cups/180 g of oat flourSee Note 1
½cup(120 g) Greek yoghurtSee Note 2
½cup(120 ml) milkSee Note 3
2largebananas - sliced into 1 cm/0.5-inch pieces
For frying the Oat Flour Pancakes:
1tablespoonolive oil - more if requiredSee Notes 4 and 5
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.
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.
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.
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.
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.
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: 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 ¼ 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.