Greek Yogurt Pancakes Pressure Cooker Style
This pressure cooker Greek yogurt pancake recipe creates fluffy, protein-rich pancakes with a gentle cinnamon and vanilla aroma. Perfect for quick, delicious breakfasts with minimal cleanup.
Ingredients
Ingredients
- 1 cup Rolled oats ground into oat flour
- ¾ cup Greek yogurt plain, non-fat
- 2 Eggs large
- 1 tablespoon Maple syrup or more to taste
- 1 teaspoon Vanilla extract real vanilla
- 1 teaspoon Baking powder fresh
- ¼ teaspoon Cinnamon a pinch
- ⅛ teaspoon Salt a pinch
- 1-3 tablespoon Milk to adjust batter thickness
- 1 teaspoon Olive oil for skillet greasing
Instructions
Instructions
- Blend rolled oats until finely ground into oat flour.
- Mix oat flour, Greek yogurt, eggs, maple syrup, vanilla extract, baking powder, cinnamon, and salt until smooth and lump-free.¾ cup Greek yogurt, 2 Eggs, 1 tbsp Maple syrup, 1 tsp Vanilla extract, 1 tsp Baking powder, ¼ tsp Cinnamon, ⅛ tsp Salt
- If batter is too thick, gradually stir in milk until smooth and pourable.1-3 tbsp Milk
- Heat skillet over medium heat and lightly grease with olive oil.1 tsp Olive oil
- Pour approximately ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip carefully.
- Cook the other side until golden brown, about 2-3 minutes more.
- Repeat with remaining batter, greasing skillet as needed.1 tsp Olive oil
- Serve warm topped with fresh fruit, syrup, or butter as desired.
Notes
For best results, use certified fresh baking powder and real vanilla extract. Wrap leftover pancakes individually to store and reheat using a toaster or skillet for fluffiness.