These quick and healthy yoghurt & oat pancakes are the perfect way to brighten up your morning. They’re soft and fluffy with a subtle zing of lemon and come together in just one bowl using a handful of wholesome ingredients. There’s no added sugar in the batter, which means you can enjoy them guilt-free and top them however you like!
They’re ideal for a light breakfast that still feels satisfying—high in protein from the yoghurt and egg, and full of fibre from the oats. Plus, the lemon zest adds a fresh and vibrant flavour that pairs perfectly with a warm blueberry compote or a drizzle of honey. Whether you’re short on time or just craving something nourishing and delicious, these pancakes are the kind of recipe that makes mornings easier and tastier.
Blueberry Compote Topping
The warm blueberry compote is the perfect finishing touch for these lemony pancakes. Simply microwave frozen blueberries for about 45–60 seconds and watch them transform into a juicy, naturally sweet sauce. The heat softens the berries and brings out their flavour, creating a vibrant topping that pairs beautifully with yoghurt, honey, or a handful of nuts. It’s a quick, fuss-free way to elevate your breakfast with no need for extra sugar.
Ways To Enjoy It
Weekday breakfast: Quick enough to make before work or school, especially if you prep the dry ingredients ahead of time.
Weekend brunch: Double the recipe and serve with a variety of toppings like nut butter, compote, yoghurt, or crushed nuts.
Kid-friendly snack: These pancakes are soft, naturally sweetened, and perfect for little hands—just cut into strips or bite-sized pieces.
On the go: Cook a batch and pack them with fruit in a lunchbox for a nourishing snack or light lunch.
Dessert twist: Add a dollop of Greek yoghurt, a spoonful of compote, and a sprinkle of dark chocolate or granola for a healthy dessert.
Tips
- No ground flour? Blend some rolled oats in a food processor until fine.
- Blueberry topping shortcut: Microwave frozen blueberries for 45–60 seconds to make a quick compote.
- Double the recipe: These pancakes are easy to scale up for two or more people.
Swaps
Fridge: Store leftover pancakes in an airtight container for up to 2 days.
Freezer: Freeze them in a single layer with baking paper in between. Reheat in a pan or toaster straight from frozen.
Storage
Fridge: Store in an airtight container for up to 2 days. Reheat in a dry pan to bring back some of the flexibility or crunch.
Freezer: Not ideal for freezing once cooked, but you can freeze the chickpea flour batter in a sealed container and defrost it overnight in the fridge before cooking.
More Healthy Pancakes Recipes
- Healthy 5-Ingredient Banana Pancakes
- Healthy 5 Ingredients Chocolate Banana Pancakes
- Chickpea Pancake
Yoghurt & Oat Pancakes
Ingredients
- 70 g thick yoghurt I used 5% Fage
- 1/2 lemon, zest
- 20 g rolled oats
- 20 g ground oats
- 1/4 tsp baking powder
- 1 egg
Instructions
- Add all the ingredients to a bowl and mix.
- Cook in a very hot non-stick pan. Pour the mixture into the pan dividing into 3 small pancakes.
- Flip and cook the other side.