Healthy yogurt oat flour pancakes recipe! These light and fluffy, gluten free pancakes will fill you up with protein and fiber and satisfy that sweet breakfast craving.
In a blender or food processor, process the oats until a fine flour forms. Add to a medium mixing bowl. Add the baking powder, cinnamon, and salt, and whisk to combine.
In a separate bowl, beat the egg. Add the yogurt, vanilla, and 1/4 cup water and whisk to combine. Add the dry ingredients to the wet and whisk to evenly combine, making sure no lumps are left. The consistency should be thick, but still run off of a spoon. If too thick, add more water 1/4 cup at a time.
Heat a non-stick skillet over medium to medium-high heat. When the pan is hot, add 1 Tbsp coconut oil or butter and let it melt, swirling around the pan. Spoon 1/4 cup of the batter into the pan to form a pancake. You can make 3-4 pancakes in one batch if you have a large pan. Cook for 4-6 minutes, or until the edges turn a darker shade of brown. Flip and cook the other side 2-3 minutes. Remove from pan and keep warm.
You will need to add a bit more water to the batter before you begin cooking your next batch. Whisk in 1/4 cup of water and see if that works. If not, add another 1/4 cup until you get the right consistency. Repeat step 3 until all the batter is cooked.
To serve, top with fresh berries, chocolate chips, and pure maple syrup. Or, top with your favorite pancake toppings!
*If you use full-fat or greek yogurt, you may need to add more water to your batter to get a thick, but pourable from a spoon consistency. Add water 1/4 cup at a time.