High Protein Yogurt Oatcakes

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Get the gluten free High Protein Yogurt Oatcakes recipe at This Mama Cooks! On a Diet

Inspired by a recipe a friend sent me for oatmeal pancakes, I thought I’d try a yogurt version and came up with a recipe for High Protein Yogurt Oatcakes.

Note that no matter what type of oatmeal you use, they're the same nutritionally. The difference is that with one minute and instant, the oats are rolled thinner and cut up to make them cook up faster. So steel cut isn’t better than old fashioned or instant.

Also, if you're gluten free, make sure to use gluten free certified oatmeal as some oatmeal brands may be subject to cross contamination due to the machinery on which they're processed.

These High Protein Yogurt Oatcakes taste great covered with a schmear of Greek yogurt (plain or flavored) or drizzled with with real maple syrup or honey. 

I love using Stephanie Izard’s recipe for Pomegranate Syrup for my pancakes. Delish!

Get the gluten free High Protein Yogurt Oatcakes recipe at This Mama Cooks! On a Diet

High Protein Yogurt Oatcakes

Ingredients

  • 1 cup instant, one-minute, old fashioned, or steel cut oats
  • 6 egg whites
  • 1 cup fat-free plain Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon stevia or monk fruit
  • 1/2 teaspoon baking powder

Directions

  1. Put all the ingredients in a blender and puree.
  2. Coat a hot pancake griddle or frying pan with a little butter, oil or a non-stick spray.
  3. Pour approximate 1/4 cup of batter to make a 3-4" pancake. Flip over once the batter starts to bubble.
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Servings: Makes four servings of three pancakes (3-4
  • Serving size: 3 pancakes
  • Calories: 136
  • Calories from Fat: 2g
  • Total Carbohydrates: 21g
  • Sugar: 9g
  • Fiber: 1g
  • Protein: 11g

17 thoughts on “High Protein Yogurt Oatcakes

  1. Jason Hines

    I added 1/2 cup more of oatmeal since the first couple were paper thin. Turned out much thicker and much better.

    Reply
  2. annemarie Post author

    Jason, really? The ones I made were plenty thick. Did you use regular yogurt or thicker, Greek yogurt?

    Reply
    1. Anne-Marie Nichols Post author

      Dasha, you can make your own Greek yogurt. You take a colander and line it with cheese cloth or coffee filters. Put the colander in a big bowl. Pour in a big container of plain low fat yogurt in the colander and cover it with plastic wrap. Place colander and bowl overnight in your refrigerator. In the morning, all the whey will have drained out of the yogurt. What you have leftover is Greek yogurt.

      Many national brands like Dannon and Yoplait now have plain Greek yogurt, so you should be able to find it more easily.

      Reply
  3. Danielle Grant

    I tried out this recipe this morning and thought they were great, but I wasn’t the biggest fan of the Greek yogurt aftertaste (I don’t eat greek yogurt for this reason–I usually only use it as a sub for sour cream). I was thinking of mixing a bit of almond milk and whey protein together to substitute for the yogurt–but it’ll probably mean much thinner pancakes…

    Other than the aftertaste, these reminded me of the taste of french toast — very filling and satisfying! I didn’t find myself reaching for a mid-morning snack.

    I’m of to look through your recipes for lunch and dinner ideas!

    Reply
    1. Anne-Marie Nichols Post author

      Glad you enjoyed the pancakes even with the aftertaste! (I personally love the taste of Greek yogurt, but to each his or her own!)

      I like your idea of the almond milk and whey protein. You could also try coconut milk, which I find sweeter than plain almond milk. Just add less if you’re worried about pancakes that are too thin.

      Reply
  4. matt

    Steel cut oats are better because instant are prossesed and lose nutritional value while steel cut are all natural.

    Reply
    1. Anne-Marie Nichols Post author

      Matt, I have to disagree with you. Instant oats are chopped and rolled thinner than steel cut oats. That’s why they cook up faster. Nothing is added to them or taken away from them. They are exactly the same except for size and thickness.

      Reply
      1. Bernadette

        That just seems really really low. I make greek yogurt pancakes and it calls for 1/2 cup all purpose flour . I use whole wheat. Tsp of baking soda . One greek yogurt any flavor and 1 egg. I substitute it got 2 egg whites and I get 4 pancakes out if those and it comes to about 305 calories for all 4 and that including 1/4 cup of sugar free 20 calorie syrup

        I want to try these out they sound delicious but seems I use more in this recipe then the greek but it’s a lot less calories then my 4 pancakes for the greek. Hmmm?

        Reply
  5. Bernadette

    Also how many pancakes does this recipe make? Is it just the 3 4in cakes? I added up the calories for each ingredients for these. I’m getting 435 for them ….? That’s for the cup of rolled oats, my 80 calorie greek yogurt the 6 egg whites which are 50 calories. The oats alone for 1 cup was 350. Oatmeal per serving on the back says 1/2 cup 150 calories double that to make a cup you get 300 . Let me know what you think.

    Reply
    1. Anne-Marie Nichols Post author

      Bernadette, this was the nutritional info given to me years ago by Fitness Surfer. Maybe it was for one pancake and not 3 of them. Thanks for looking into it and clarifying the situation!

      Reply

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