These high-protein pancakes are an easy and satisfying way to enjoy a healthy dessert or breakfast. Made with Greek yogurt and oat flour, they provide a nutritious boost while maintaining a rich and chocolatey flavor. The creamy Greek yogurt chocolate sauce adds a delightful finishing touch!
½cupgluten-free oat flourcan substitute with whole wheat, all-purpose, or white flour
1teaspoonbaking soda
¼teaspoonsea salt
1tablespooncocoa powder
1large egg
¾cupvanilla Greek yogurtdairy-free, if necessary
¼teaspoonvanilla extract
For the Greek Yogurt Chocolate Sauce
2tablespoonsGreek yogurt
1tablespooncocoa powder
1tablespoonpure maple syrup
Milk of choiceas needed
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Instructions
In a mixing bowl, whisk together the oat flour, baking soda, sea salt, and cocoa powder until evenly combined.
In a separate bowl, beat the egg, Greek yogurt, and vanilla extract until smooth.
Slowly incorporate the wet ingredients into the dry mixture, stirring continuously. The batter will be thick.
Preheat a frying pan over medium heat and lightly grease it. Once hot, spoon portions of the batter onto the pan to form pancakes.
Cook until bubbles start to form on the surface. Flip the pancakes and cook the other side until golden brown.
For the chocolate sauce, mix Greek yogurt, cocoa powder, and maple syrup in a bowl. Stir well until smooth. If the sauce is too thick, add a small amount of milk until the desired consistency is reached.
Layer the warm pancakes with the chocolate sauce and enjoy!
Notes
Using all-purpose or self-rising flour will make the pancakes fluffier.
If using unsweetened Greek yogurt in the batter, the pancakes will have a more neutral sweetness.
Swap vanilla yogurt for plain and replace maple syrup with a sugar-free alternative for a lower-sugar option.