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!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Calories: 100kcal
Ingredients
½cupregular or Greek yogurtregular will make for flatter pancakes. I used a nonfat Greek yogurt on the runny side. Any fat will work (nonfat, 2%, full-fat, etc.
1large egg
1.5tablespoonsvegetable oil
¼cup+ 2 tablespoons buckwheat flour
¼cup+ 2 tablespoons oat flour
¼teaspoonsalt
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1-2tablespoonssugar1/4 cup malted milk powder (NOT gluten-free), or other sweetener
Instructions
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.
Notes
Use certified gluten-free oats if you are strictly gluten-free. For a non gluten-free option, use whole wheat flour instead of buckwheat flour.For a vegan option, use vegan yogurt and substitute 1 tablespoon of flaxseed or chia seeds for the egg. Add an additional few tablespoons of milk if batter is too thick.Adapted from King Arthur