pancake - Oat and Yogurt Pancakes

By tinathorn

With 4.4 grams of protein per pancake, these incredibly fluffy and tangy pancakes are far from your typical carb-fest pancake. This version, packed with yogurt and oats, is gluten-free, but you can also make them vegan!

Ingredients

• 1/2 cup regular or Greek yogurt (regular will make for flatter pancakes. I used a nonfat Greek yogurt on the runny side. Any fat will work (nonfat, 2%, full-fat, etc.)
• 1 large egg
• 1.5 tablespoon vegetable oil
• 1/4 cup + 2 tablespoons buckwheat flour
• 1/4 cup + 2 tablespoons oat flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1-2 tablespoons sugar or 1/4 cup malted milk powder (NOT gluten-free)

Details

Adapted from thepancakeprincess.com

Preparation

Step 1

Whisk the yogurt, egg and oil together until combined (I do this in my glass measuring cup). In another bowl, combine the flours, salt, baking soda, baking powder and malted milk powder. Fold the yogurt mixture into the dry ingredients until combined. Mixture should be thick, more like a muffin batter. If you prefer thinner pancakes, thin out the mixture with a few tablespoons of milk.

Begin heating a large skillet over medium heat. When a drop of water sizzles on the surface, grease the pan with cooking spray or a drop of oil. I used a scant quarter cup of batter per pancake to get 7 pancakes, cooked in three batches. Each pancake should need between 1-2 minutes before the top will begin to look dry and bubble will start to form. Flip and cook for another 30 seconds to 1 minute before removing from pan.

Serve with additional yogurt, maple syrup, berries, PB&J, etc.