Ingredients
– ½ cup whole rolled oats (certified gluten-free if needed)
– ½ cup Greek yogurt
– 1 large egg
– 2 tablespoons maple syrup for serving
– 1 tablespoon avocado oil for the pan
– 1 teaspoon vanilla extract
– 2 cups almond milk (or any preferred milk alternative)
– 2 teaspoons baking powder
– ½ teaspoon cinnamon
– ½ teaspoon sea salt
– Fresh fruit for serving
Instructions
1-In a blender, combine the almond milk, Greek yogurt, egg, maple syrup, avocado oil, vanilla extract, oats, baking powder, cinnamon, and sea salt. Blend until smooth, then pour the mixture into a large bowl and stir to mix evenly.
2-Heat a nonstick skillet over medium-low heat and brush it lightly with oil. Use a ⅓-cup measuring cup to pour the batter onto the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they are puffed and golden brown. Adjust the heat as needed and cook in batches.
3-If the batter thickens too much between batches, stir in 1 to 2 tablespoons of almond milk to loosen it.
4-Serve the pancakes with maple syrup and fresh fruit.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 The batter thickens as it sits; add a splash of almond milk to loosen if necessary.
🔥 Cook the first batch on medium-low heat, then reduce heat slightly for subsequent batches to prevent burning.
🍓 Top pancakes with maple syrup, fresh fruit, nut butters, or Greek yogurt for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free option
Nutrition
- Serving Size: 2 to 3 pancakes
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg