Olive Oil Greek Yogurt Pancakes
Olive oil greek yogurt pancakes are made with a few simple ingredients like oat flour, greek yogurt, eggs and milk. They’re the perfect way to fuel your mornings, and are an easy and a delicious protein-packed breakfast.
I love serving this fluffy stack with some fresh berries, extra yogurt and fresh mint leaves. They’re simple enough as a weekday breakfast, and fancy enough to serve at your next brunch.
Greek Yogurt Pancakes
A fresh stack of pancakes always makes the mornings better, especially when they’re nutrient dense. I’ve been such a fan of adding greek yogurt to my pancake batter for years. It adds a delicious tartness while a fluffy texture and more importantly, extra protein.
This stack is naturally gluten-free made with oat flour, and can be made ahead and stored as meal prep for the week as a quick breakfast option.
What you’ll need to make olive oil Greek yogurt pancakes
- Oat flour– I like to buy my oat flour since its a lot finer, but you can make your own by blending rolled oats in the blender
- Greek yogurt- I used a 2% yogurt for this recipe. Greek or Skyr style yogurt work best. If your yogurt has less fat, you may need to add 1-2 extra tablespoons of oat flour to get the right texture
- Olive oil– for some extra rich flavor
- Pure maple syrup
- Milk
- Eggs
- Vanilla extract
- Baking soda + powder
- Chocolate chips, for good measure
- Whisk together the wet ingredients until smooth- eggs, milk, olive oil, yogurt, vanilla extract
- Fold in the dry ingredients to form the batter- oat flour, baking powder, baking soda, salt and chocolate chips
- Heat a non-stick pan on medium heat and grease with cooking spray or butter
- Cook on medium/low for about 2-3 minutes, then flip for another minute. Repeat with remaining batter
- Serve with fresh berries, extra yogurt and maple syrup
Common substitutions
Yogurt substitute: I haven’t tested this recipe with a non-dairy yogurt, but had a few Instagram followers who have and were successful
Oat flour: if you don’t have oats or oat flour, spelt flour or all-purpose flour would be the next best option for a non-gluten free version
Olive oil– I love the added taste and richness the olive oil provides, but for a more subtle flavor you can swap avocado oil or another neutral tasting oil
This recipe comes together so easily and makes for a delicious weekday breakfast. Feel free to double the batch to freeze as meal prep, or keep them refrigerated for up to 5 days.
Looking for more nourishing breakfast recipes? Try some of my other favorites below-
Vanilla Chia Pudding
Kale and Mushroom Egg Bake
Chocolate Overnight Oats
Olive Oil Yogurt Pancakes
Ingredients
- 1 cup oat flour
- 1 cup Greek yogurt, I’ve used 0%-2% and all worked great
- 1/4 cup milk of choice
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup chocolate chips
- Pinch of salt
Serve with
- Fresh berries
- Greek yogurt
- Maple syrup
Directions
- In a bowl, whisk together the yogurt, eggs, milk, olive oil, maple syrup, and vanilla.
- Add in the oat flour, chocolate chips, baking powder, baking soda and pinch of salt. Whisk well until a batter forms.
- Heat a large skillet on medium heat. Grease your pan with cooking spray or butter and lower heat to medium/low
- Pour about 3 tbsp of batter into the pan and cook for about 2 minutes on one side, and 1 minute on the other side. Repeat with remaining batter, greasing the pan as needed between batches.
- Serve with yogurt, fresh berries and extra syrup
So so good – I didn’t have the exact amount of Greek yogurt and it still worked out so well. They’re so filling and fluffy – thank you for sharing your recipes 🤍
I’m so happy you enjoyed them, Rose!