These Gluten-Free Greek Yogurt Oat Pancakes are extremely fluffy, soft, sweet, and undeniably mouthwatering! Experience your morning with these clean-eating, gluten-free, refined sugar-free, nut-free, and oil-free golden delights! With a punch of protein and healthy carbs, you’ll be zipping outta the door like the energizer bunny!
I had to unlock another classic on this Sinless Sunday. Are you ready? Gluten-Free Greek Yogurt Oat Pancakes! Oh yeah. It’s happening.
Can you say Christmas morning breakfast?
Pancakes are one of my top five favorite meals, and also the very first recipe that I healthified awhile back. Though, I never wrote down a recipe for them. I just kinda winged it every time—until I finally got out a pen and paper.
I think my red pen might actually produce magical powers because it seldom disappoints me. When I prepared the written down version, I have to say, they were better than ever before. I will never wing it again.
I remember anxiously sitting down, my plate of berry-banana topped, maple syrup drizzled, buttered pancakes in hand. My other hand almost forgot my heaping cup of hot coffee existed, nearly spilling it. I can be a little clumsy as is, so I have to be careful when I’m antsy.
There was no time wasted admiring the loveliness of the pancakes. I already had an idea of how they tasted and, boy, I wasn’t about to spare another minute! After I took a bite of these Gluten-Free Greek Yogurt Oat Pancakes my eyes lit up. I couldn’t permit a smile, due to my full mouth, but the struggle was real.
Exuberance dominated me.
At first, the sweet maple flavor met with my tongue, and then, the warm butter. After that, the Gluten-Free Greek Yogurt Oat Pancakes stole the stage. The consistency was faultless—ridiculously light and fluffy. The assorted berries and banana slices never fail to yield a fabulous pairing with each pancake bite. The mashed banana replaces the oil and sweetener for these, making them that much better!
So, as you can see, I LOVE these Gluten-Free Greek Yogurt Oat Pancakes. They stole my heart on June 26, 2016 and I’ll never forget it.
Since Christmas is coming up, I was pondering what everyone wants on Christmas morning. I’m not talking about presents. I’m talking about the present before the presents (or after, if you’re one of those families that can’t wait—we’ve all done it).
I urge you to share my gift to you, these Gluten-Free Greek Yogurt Oat Pancakes for your Christmas breakfast—and any other breakfast of the year. Seriously, they’re that great. You know I’m not one to boast, but no one can deny a stack of delectable pancakes. Especially when they’re sinless.
No one will believe these pancakes are gluten-free or nutritious! I mean, I even manage to fool myself with my clean-eating recipes. This is why I don’t look back, you guys.
The preparation for these Gluten-Free Greek Yogurt Oat Pancakes is quite simple! There is a little extra work, but it’s so worth it! Your family and loved ones will praise you for it.
If you don’t have gluten-free oat flour, you’ll want to start by grinding rolled oats (certified gluten-free) in a blender or food processor. I like to do this the night before, that way you don’t have much to do in the morning.
Next, in a large mixing bowl, whisk all the dry ingredients. Additionally, in a medium bowl, whisk all the wet ingredients, excluding the egg whites.
In a medium bowl, add the egg whites and beat with a hand mixer until fluffy and stiff. (This ensures your pancakes to be extra fluffy!)
Pour the wet ingredients in dry ingredients and stir until just combined. Gently fold in the egg whites.
Drop about 1/3 cup – 1/2 cup of batter on a preheated griddle or skillet.
The secret to knowing when to flip your pancakes is when you see little bubbles form over the tops and they pop. Most people will flip as soon as you see the bubbles, but they need to deflate first! Once flipped, they’ll be nice and golden brown!
Cook for an additional 2-3 minutes or so.
Spread butter of your choice over them (nut butters work great!), berries, banana slices, nuts, chocolate chips—the options are endless! Don’t forget to drizzle them with maple syrup or honey! Serve warm and relish all their excellence!
If you make these Gluten-Free Greek Yogurt Oat Pancakes feel free to take pictures and tag me (#SabrinasSinlessSecrets)! I’d love to see your creations! Merry Christmas, everyone! 🙂
- 1 ¾ cup certified gluten-free rolled oats, finely ground (about 200g) (can sub about 1 ½ cups gluten-free oat flour)
- ¼ cup flax meal (26g)
- 1 tablespoon tapioca starch (or other starch of choice)
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup plus 1 tablespoon vanilla unsweetened almond milk (can sub any other milk)
- ⅓ cup plain, Greek yogurt
- 1 large egg plus 1 egg white, room temperature
- ½ large, ripe banana, mashed
- 1 teaspoon pure vanilla extract
- ½ teaspoon organic apple cider vinegar
- First, spray an electric griddle or large skillet with non-stick spray or grease it with butter or oil of choice. If using a griddle, preheat it according to the instructions. Mine says 350°F-400°F; I cook mine on 350°F. If using a skillet, turn the heat to medium.
- In a large mixing bowl, add all the dry ingredients and whisk to combine.
- In a medium bowl, add both egg whites.
- Thereafter, using a hand mixer, mix the egg whites until they become firm and smooth—like airy whipped cream! (This ensures the pancakes' extra fluffy texture)
- Next, in another medium bowl, add the remaining wet ingredients and whisk thoroughly. Pour it into the dry ingredients and stir until just combined.
- Lastly, gently fold in the whipped egg whites to the batter until completed merged.
- Take about ⅓ cup – ½ cup of batter and place it on the preheated griddle/skillet.
- Once you see bubbles form over the top and they pop, that’s your cue to flip! The bottoms will be golden brown. Cook for an addition 2-3 minutes.
- Serve with butter of choice (nut butters work great), berries, banana slices, nuts, chocolate chips, etc. and drizzle with maple syrup or honey!
*This recipes will serve 2-4 people, depending on how hungry you are!