Recipe: Lemon Greek Yogurt Pancakes


These pancakes are soft and fluffy with a delightful hint of lemon. As an added bonus, they are low in calories and sugar and packed with calcium! Make a batch of these on the weekend and individually wrap each pancake so they can be reheated in the toaster or microwave for grab-and-go breakfasts during the week (or have one for a snack!). They freeze well and can keep up to 1 month in the freezer or 1 week in the refrigerator. This recipe will serve 2-3 people. If you are used to a heartier breakfast, add protein on the side such as extra Greek yogurt or an egg.


Yield: 7 pancakes        Prep Time: 20 min        Total Time: 50 min


  • Blender or food processor (if making oat flour from scratch)
  • Two medium-sized mixing bowls
  • Sieve 
  • Measuring cups
  • Measuring spoons
  • Spoon
  • Whisk
  • Spatula or wooden spoon
  • Frying pan or griddle


  • 1 1/4 cup oat flour, spooned and levelled*
  • 2 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Spray oil (or butter or vegetable oil) for frying

    * If making oat flour from scratch you will need at least 2 cups of large flake oats.


  1. To make the oat flour, add a few cups of large flake oats to a blender or food processor and blend until you get a fine powder.

    Tip: After measuring out what you need, store the excess oat flour in a tightly sealed container for later use. Alternatively, you can buy Bob's Red Mill oat flour in the grocery store.
  2. Sift the oat flour through a sieve into a medium-sized mixing bowl then add baking powder, sugar and salt. Whisk until well combined.
  3. Crack the egg into a separate medium-sized bowl and whisk. Add the almond milk, Greek yogurt, vanilla extract, and lemon zest and keep whisking until well incorporated.

  4. Pour the liquid ingredients into the dry ingredients. With a wooden spoon or spatula, mix the batter until the flour is no longer visible but avoid over mixing - don’t worry if there’s still lumps! Allow your batter to sit for 10 min. It will be thick (as pictured below).

    Tip: Alternatively you could whirl the wet and dry ingredients together in a blender for a few seconds until smooth.

  5. Spray a pan or griddle with oil. Warm up your pan on medium heat (adjusting as needed) then pour 1/3 cup of batter onto the hot pan. Cook for about 2-3 minutes - watching for the sides of the pancake to darken and curl up off the pan. When ready, flip and cook another 2 minutes or so until each side is lightly browned.


Nutrition Information:

  • Serving Size: 2 pancakes (no toppings)
  • Calories: 235 calories
  • Fat: 5 g
  • Carbohydrate: 33.5 g
  • Fiber: 4.5 g
  • Sugar: 4.5 g
  • Protein: 12.5 g

Topping Ideas:

For a healthy and tasty topping to your pancakes, try a spoonful of one of the following:

  • Lemon meringue flavoured Greek yogurt
  • Vegan coconut milk 'yogurt' + a sprinkle of lemon zest
  • Fresh strawberries + a drizzle of honey
  • Macerated blueberries + mint
Canva - Lemons, Copy Space, Food, Healthy, Fresh, Copy, Space.jpg
Ryan Stallard