Ingredients
Method
- Grind the oats using a nut grinder or a food processor.
- Mix the yogurt and baking soda in a small bowl until the mixture becomes fluffy and bubbles form.
- Whisk in the eggs, vanilla, and honey.
- Stir in the oats and let the batter sit to soak; if the consistency is too thick, add one or two tablespoons of water or milk.
- Preheat a non-stick pan over low to medium heat and coat the surface with coconut oil or butter.
- Ladle small portions of batter into the pan, leaving enough space between pancakes for easy flipping.
- Flip the pancakes carefully once the edges are set and bubbles appear, then cook the other side until finished.
- Serve immediately with your favorite toppings.
Nutrition
Notes
Texture Secret: I always let my batter sit for about five minutes before cooking because it allows the ground oats to fully hydrate, which results in a much softer and more tender pancake.
Heat Control: I have learned the hard way to keep the pan on low to medium heat since the honey in the batter can caramelize and burn quickly if the flame is too high.
Yogurt Choice: I prefer using a thick Greek yogurt for the best rise, but if you only have a thinner variety on hand, just reduce the extra water or milk to keep the batter from becoming too runny.
Storage Tip: These stay fresh