Greek yoghurt pancakes

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Tasty and healthy overnight oat pancakes served with creamy, low-fat Greek yoghurt

Prep Time 12 hrs
Cook Time 4 mins
Serves 1
Difficulty Level Easy

Preparation

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Total Time 12 hrs 4 mins
Preparation Time 12 hrs
Cooking Time 4 mins

Ingredients
Method

35g porridge oats
175g Greek yoghurt (low fat - any flavour you fancy)
2 eggs, beaten
2 tsp sugar (optional)
Olive oil (just a little for frying)

Mix the porridge oats and yoghurt together in a bowl. Cover the bowl with clingfilm and leave in the fridge to soak overnight
The next morning, beat the eggs and mix with sugar, combining this with the mixture you left in the fridge overnight. This should create a thick batter (you may need to add a bit of water to loosen the batter slightly)
Heat some oil in a frying pan. Then pour or spoon the batter in big dollops (roughly 3 tablespoons)
Cook one side of the pancake for 2-3 minutes until it turns golden brown, then flip to cook the other side for an additional 1-2 minutes
Serve with fresh fruit, seeds, a dollop of low-fat Greek yoghurt, and any other toppings you might fancy (see tips below for inspiration)

You will need

Mixing bowl

Frying pan

Tips

You'll love these healthy Greek yoghurt pancakes if you're fan of overnight oats. They taste extra delicious when served with fresh berries, chopped banana, a squeeze of sweet honey (or maple syrup) and a sprinke of seeds.

By leaving the oats and yoghurt to soak and soften overnight, your morning Pancake Day breakfast with the little ones is made super easy. All you need to do is mix in the eggs and sugar, then your batter mix is ready to go!