Best 4 Oatmeal Pancakes With Greek Yogurt Recipes

OATMEAL AND YOGURT PANCAKES

Steps:

• In one bowl, pour the milk over the oatmeal to soak.
• Mix the dry ingriedience in one bowl.
• Mix the other ingredience in another.
• Combine all of the bowls together.
• Add milk until it is the right consistency.
• Pour 1/3 cup of batter into a greased frying pan on medium heat.
• Tip shake the frying pan to get the pancake to spread out.
• Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly.
• Flip the pancake over and cook for another minute or so.
• Serve with butter.
• Batter will keep overnight.

OATMEAL PANCAKES - WITH GREEK YOGURT

Steps:

• In a bowl, stir the yogurt into the egg, then add the oats, flour, sugar, oil, baking powder, baking soda, salt, and cinnamon. (if you want a thinner batter, add some milk.).
• Pour about 3 tablespoons of the batter onto a heated griddle or "platter" and cook until puffed and lightly golden on both sides.
• These nutritious pancakes are traditionally serve with fruit preserves.

FLUFFY GREEK YOGURT PANCAKES

Steps:

• Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
• Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

GREEK YOGURT PANCAKES

Steps:

• Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
• Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.