Whole Grain Greek Yogurt Pancakes

Try our Blender Whole Grain Greek Yogurt Pancake, using Oikos Greek yogurt as a substitute ingredient for your recipes.

  • Prep time: 15 Minutes
  • Cook time: 35 Minutes
  • Yields: 6 servings


  • 1 cup old-fashioned oats

  • 1/2 cup all purpose flour

  • 2 Tablespoons flax seeds

  • 1/4 teaspoon sal

  • 2 cups Oikos® Greek Yogurt (Plain or Vanilla)

  • 2 large eggs

  • 2 Tablespoons agave or honey

  • 2 Tablespoons canola oil

  • Syrup


  1. Preheat oven to 250°F.

  2. Combine first five ingredients in a blender and pulse process for 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance; cover batter and refrigerate).

  3. Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit.


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