Greek Yoghurt Pancakes


- 150g oats
- 140g FAGE Total yoghurt
- 125 ml milk
- 1 egg
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Butter or coconut oil

Toppings :
- FAGE Total yoghurt
- Strawberries
- Blueberries
- Raspberries
- Maple syrup


  1. Add the rolled oats, FAGE Total yoghurt, milk, one egg, brown sugar, vanilla extract and salt to a food processor and blend until smooth.
  2. Meanwhile, heat a non-stick frying pan with a little butter or coconut oil over a medium heat.
  3. Then shape the pancake with a spoon. Use about 1/4 cup per pancake. If the pancake batter is too runny, leave it to rest for 10 to 15 minutes to thicken.
  4. Cook the pancakes on both sides until golden brown, then serve topped with FAGE Total yoghurt, berries and maple syrup!