THE RECIPE JOURNAL · Breakfast
Fluffy Pancakes with Greek Yogurt, Strawberries, Oats, and Chocolate Chips
Start your morning with these light and fluffy pancakes that combine the creaminess of Greek yogurt with the sweetness of strawberries and chocolate chips. Packed with oats for a wholesome touch, they’re a delicious and satisfying breakfast treat.
FROM THE KITCHEN • Fluffy Pancakes with Greek Yogurt, Strawberries, Oats, and Chocolate Chips
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and a pinch of salt into a blender. Blend everything until the batter is smooth and a little runny. Heat a skillet over medium-high and lightly spray it with cooking spray. When it’s hot, pour about 1/4 cup of batter onto the skillet. Cook the pancake until you see bubbles forming on the surface, which usually takes around 3 to 4 minutes. Flip it carefully and let it cook for another 2 to 3 minutes, until the other side is golden brown. Move the pancake to a wire rack to cool slightly, then repeat with the rest of the batter. Enjoy warm!
Why you’ll love it
These pancakes are light and fluffy with a nice tang from the yogurt. The oats add a bit of texture and fiber, while the strawberries bring fresh sweetness. Chocolate chips make every bite a little treat, perfect for a cozy breakfast or brunch.
How to serve
Serve warm with a drizzle of maple syrup or honey. Add extra fresh fruit or a dollop of whipped cream for a special touch. These pancakes also go well with a side of crispy bacon or a glass of fresh orange juice.
Storage & leftovers
Store leftover pancakes in an airtight container in the fridge for up to two days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze the pancakes by placing parchment paper between each one and storing them in a freezer-safe bag.
