Hi friends! Let me tell you about one of my favorite breakfast recipes Yoghurt Oat Pancakes. These pancakes are soft, fluffy, and full of a yummy lemon flavor. I love how simple they are you just mix a few ingredients in one bowl, cook, and you’re done! Plus, they don’t have any added sugar, which makes them a healthier way to start the day. I often make these when I want something quick but still really tasty. Let’s get flipping!
👩🍳 Method
Mix It All Up
First, grab your mixing bowl and add in all your ingredients the thick yoghurt, rolled oats, oat flour, lemon zest, baking powder, and one egg. I like to use a fork or a small whisk to stir everything together. Make sure you mix until the batter looks smooth and well combined. You don’t need to stir for too long just enough so there are no dry spots. It might look a little thick, and that’s totally okay! The oats help give the pancakes a nice texture.
Heat the Pan
Now it’s time to get your pan ready. Use a non-stick pan and set it on the stove over medium to high heat. Let it get really hot before you pour in the batter this is super important! A hot pan helps the pancakes cook evenly and prevents them from sticking. You don’t need any oil if your pan is a good non-stick one, but you can use a tiny bit of butter or oil if you want.
Cook the Pancakes
Once your pan is hot, pour the batter in. I like to make three small pancakes instead of one big one it helps them cook faster and makes flipping easier. Let the pancakes cook on one side for about 2 to 3 minutes, or until you see little bubbles forming on the top and the edges start to look set. Then, gently flip them using a spatula. Cook the other side for another 2 minutes or so, until golden brown. They should be lightly browned and cooked through but still soft inside.
🛠 Necessary Tools
You don’t need much for this recipe! Just a few simple things:
- A small mixing bowl
- A fork or whisk
- A non-stick pan
- A spatula
- A grater or zester (for the lemon)
🍋🫐 Yoghurt Oat Pancakes; Light, Lemony & So Easy!
Cuisine: AmericanDifficulty: Easy3
servings5
minutes5
minutes10
minutesIngredients
70g thick yoghurt (I used 5% Greek-style yoghurt)
20g rolled oats
20g oat flour
1/2 lemon zest (grated yellow part of a lemon)
1/4 tsp baking powder
1 egg
Directions
- Mix it all up – Add the yoghurt, oats, oat flour, lemon zest, baking powder, and egg into your bowl. Stir it all together until smooth.
- Heat the pan – Make sure your non-stick pan is very hot before you start. That helps the pancakes cook nicely.
- Cook the pancakes – Pour the batter into the pan. I make three small pancakes with this mixture. Let each side cook for about 2–3 minutes or until golden brown.
Notes
- Don’t skip the step of heating the pan well if the pan isn’t hot enough, the pancakes might stick..
- Mix the batter well, but don’t overmix it. Just stir until it looks even.
- If the batter sits too long, it can thicken. If that happens, you can add a tiny splash of milk to loosen it.
🍽 Serving Suggestions
I love topping these pancakes with blueberries and a drizzle of honey. If you’re using frozen blueberries, here’s a little trick microwave them for about 45 seconds to 1 minute. You’ll get a warm and juicy blueberry compote that’s perfect on top!
You can also try:
- A spoonful of Greek yoghurt
- A splash of maple syrup
- A sprinkle of crushed nuts
💡 Fun Fact
Did you know? Oats are whole grains that help give you energy and keep you full longer. Plus, lemon zest adds flavor without adding any sugar!
✅ Conclusion
These Yoghurt Oat Pancakes are the perfect mix of healthy, easy, and delicious. They take just 10 minutes to make and are great for busy mornings. I hope you try this light and lemony recipe soon. Once you do, it might just become your new breakfast favorite just like it is for me! 🍋💫🫐
