These Strawberry Biscoff Oat Pancakes are the perfect recipe if you are looking for a healthier option with minimal ingredients. It has a good amount of protein and calcium with the addition of Greek yogurt. And mouthwatering caramel sauce!

The biscoff gives the pancakes a sweet taste with a little spice to warm up your morning. Munching on these for breakfast is one way to start off your day right!

I recently got to try Lotus Biscoff biscuits because they didn’t sell them here in Panama. I only saw and hear people talking wonders about these biscuits! And I was dying to try them. One day, I went to the grocery store and saw plenty of different products and guess what… I SAW THE BISCOFF BISCUITS. Without thinking twice, I immediately grabbed them!

Ingredients to make Strawberry Biscoff Oat Pancakes

• Oat flour – You can also blend rolled or quick oats to get oat flour! I love using oat flour because it’s high in fiber, protein and it keeps me full for hours without feeling bloated.
• Greek yogurt – Feel free to use plain yogurt as well. If vegan, use any plant-based yogurt.
• Egg – I used cage-free 
• Honey – It was my personal choice of liquid sweetener. But you can use maple or date syrup.
• Baking soda
• Strawberries – the fresher strawberries, the better.
• Lotus Biscoff biscuits – Star of the movie here. They will give an extra hint of sweetness and those hearty feelings.
• Caramel Sauce – Use any store-bought caramel sauce. I used Smucker’s sugar-free caramel sauce.

How to make these Strawberry Biscoff Oat Pancakes?

• Prepare – Once you have gathered all the ingredients, in a bowl start off by mixing the oat flour and baking soda until well combined. Therefore, in a separate bowl mix the eggs, greek yogurt and honey. After that, add everything together and stir as shown in the pictures below.
• Cook – Turn on stove top on low heat and consequently in a pan add a big spoonful of your batter. Wait until slightly seeing some bubbles and that’s the sign to flip your pancake. Cook for 2-3 minutes more and take out from the pan. Do the same until the batter is finished.
• Serve – Enjoy your stack of pancakes with sliced strawberries, crushed Lotus Biscoff biscuits and caramel sauce. Bon apetit!

Tips for storing

• To store: If you didn’t finish all the pancakes, store it in the fridge in an airlight container, for up to a week.
• To reheat: Microwave for 15-20 seconds, no more than that. Be careful to not overheat them. These pancakes tend to heat up quick and therefore could turn out dry and hard. Enjoy with extra caramel sauce!

What to serve with these Pancakes (optional)

1. Extra vanilla yogurt: Any of choice, could be a plant-based one or greek yogurt.
2. Coffee: If eating for breakfast, a cup of coffee goes amazing. This would be my personal choice.
3. Tea: In case you don’t like coffee. This is your go-to, tea lovers!

Substitutions and notes

• Don’t have oat flour? Simply blend rolled or quick oats in a food processor.
• Gluten-free? Use a certified gluten-free oats.
• No honey? Use maple or date syrup instead!
• Vegan? Swap egg with a flax or chia egg.
• No greek yogurt? Feel free to use any plain yogurt. If vegan, use a plant-based alternative.