Greek Yogurt Oatcakes.

Posted by on Jun 9, 2011 in food, recipe | 14 comments

Truth be told, I’m not that big of a greek yogurt fan.

I only bought one 4 oz. container for the sake of this recipe and the rest will probably be eaten out of obligation and guilt for wasting.

Even after trying the much-praised Chobani flavors, I wasn’t that impressed. I guess I just can’t get over the price tag. Call me frugal, but I’m not paying $1.19 for one yogurt when I can get like 6 for 2 or 3 bucks.

But, in the name of pancakes, I’ll give anything a second (or third) try.

I spotted a variation of this greek yogurt pancake recipe on Michelle’s blog a while back and knew immediately that I wanted to try it. It looked so healthy and delicious, and incredibly low in fat and sugar – which I’m always looking for in new recipes.

So, after picking up a container of yogurt at the store over the weekend, I decided to give them a try. I made a few modifications to her original recipe and here’s what I came up with.

Greek Yogurt Oatcakes

adapted from The Runner’s Plate

{makes 10-12 medium-sized pancakes}

{feeds 2 hungry people}

Ingredients

1/2 c oat bran (processed from old fashioned oats) *

1/4 c buckwheat flour (ground from raw buckwheat groats) *

2 tsp. sugar

1-1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla extract

1/2 c + 2 Tbsp. milk (I used part skim, part almond)

1 egg

1/4 cup lowfat, plain Greek yogurt (or sub flavored)

1 teaspoon coconut butter (or sub canola or other oil)

*Or sub any flours – wheat, white, pastry, or whatever you have on hand will likely work.

Instructions

Combine flours, sugar, baking powder, baking soda, and salt in a small bowl. Combine milk, egg, Greek yogurt, vanilla and coconut butter in a separate bowl. Add wet ingredients to dry ingredients. Mix to combine. If the batter is too dry, add more milk. If it’s too wet, let it set in the fridge for 10 or so minutes to thicken. Once it’s reached your desirable consistency, scoop 1/4 cup measurements onto non-stick skillet and cook until golden brown – about 3 minutes on each side.

Serve with toppings of choice. I stuck with smart balance butter and light maple syrup.

These didn’t disappoint.

 

Enjoy!

{Dana}

14 Comments

  1. Sound delicious! I can’t get over the price of Chobani either…plus it has a ton of sugar in it. I usually buy a huge container of Dannon plain yogurt and then just transfer it into my own little containers to bring to work.

  2. THAT last photo is lovely! I’m a pancake freak, oddly though, I only eat them about 4 times a year !!

  3. Those pancakes look delicious and healthy too! I usually make pancakes on the weekends with Bryan so we’ll have to try it :)

    Beautiful photos!

  4. I’ve made pancakes using greek yogurt before and for some reason I didn’t like them. :( I found them to “moist…” lol

    Yours sure do look good though!

  5. i actually do like greek yogurt but, like you, can’t really justify the cost, at least not on a normal basis. it pains me when i buy it! :)

  6. Oh these look so incredible. I am ALWAYS on the lookout for new pancake recipes! Seriously, one thing I never get sick of is pancakes!! Maybe it’s because there are so many ways to make them :)

    • I think just like you when it comes to pancakes: I can never have enough!

  7. Oh my gosh these look good. I add Greek yogurt to the topping, but haven’t tried adding it to the batter!

  8. Yeah! I’m so glad you liked them!

    I like your substitutions. I need to try buckwheat flour in my pancakes.

    I used to like Chobani, but I think I ODed on it.

    • Ha, I’ve ODed on things, too. One being honey bunches of oats.

  9. YUM!!!

    these sound so good! and you need to give greek yogurt a 2nd chance! it’s so much more filling than regular yogurt and i love adding in all kinds of toppings. i buy ZOI from winco…it’s super cheap. or maybe try buying a big tub of it….it’s cheaper that way :).

    • Lauren! Thanks for the tip friend! I’ll have to look for greek yogurt in a big container! Good call!

      Miss you!

  10. Yum those look amazing! I’m going to have to make these!

  11. I made these pancakes this morning because i had a heap of kids to feed. I had all of the ingredients except for the flour and oats that were called for. I just used half AP flour and half whole wheat flour. I did the recipe 3x to feed 6 people. I also left out the sugar and vanilla because my greek yogurt vas vanilla flavored. With all of the substitutions, everyone loved them. Served with raspberries and blueberries- so yummy! The only wierd thing was the coconut oil turned solid and clumped up in the batter. There were big hunks when i was spooning it into the pan to cooke them. The good news is, it didn’t effect the awesome outcome.