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Greek Yogurt Protein Pancakes

Fluffy Greek Yogurt Protein Pancakes for Healthy Mornings

These Greek Yogurt Protein Pancakes are a nutritious breakfast option, packing 17g of protein and just 180 calories per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Greek Yogurt A creamy base that adds protein and moisture; substitute with low-fat yogurt for a lighter version.
  • 2 large Eggs Essential for binding and enriching protein content; flax eggs can be used for a vegan alternative.
  • 1 cup Oat Flour Provides great structure and fiber; all-purpose flour works well for a fluffier texture.
  • 1 tablespoon Baking Powder Crucial for a light and fluffy rise; ensure it’s fresh for the best outcome.
  • ½ cup Milk Adds the necessary moisture; any type (dairy or non-dairy) will work, adjust for desired consistency.
  • optional Sweetener Enhances the flavor profile; consider honey, maple syrup, or a sugar substitute for a lower-calorie option.

Equipment

  • Mixing bowl
  • whisk
  • Non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together Greek yogurt, eggs, and milk until smooth and creamy. Set aside.
  2. In a separate bowl, mix together oat flour, baking powder, and sweetener until well combined.
  3. Gradually pour the dry mixture into the wet ingredients, stirring gently to combine.
  4. Preheat a non-stick skillet over medium heat and grease lightly.
  5. Pour approximately ¼ cup of batter for each pancake and cook for 2-3 minutes until bubbles form.
  6. Flip pancakes and cook the other side for 1-2 minutes until golden brown.
  7. Remove from skillet and keep warm while cooking the remaining batter.
  8. Serve pancakes warm, topped with Greek yogurt, honey, or fresh fruits.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 20gProtein: 17gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 80mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

For best results, do not overmix the batter. You can store leftover pancakes in an airtight container for up to 3 days.

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