These pancakes have enough protein punch to push you past the morning snack break!
You can easily make these golden, fluffy pancakes in no time at all, any day of the week. Whip up these hotcakes and head out to the trail, office, or school—or just slide into a lazy afternoon.
In fact, you can eat them any time of day! I definitely ate them for dinner while studying at college. You can use them instead of bread for sandwiches (something else I invented during late nights in college) or alongside your favorite soup for a savory twist. Greek yogurt gives these fluffy and light pancakes a fresh, tangy taste. In fact, thanks to the Greek yogurt, this recipe yields an amazing 13 grams of protein per serving. Cooking them in coconut oil adds a subtle sweetness, too.
As parents know, kids love making pancakes. Let them help you with this recipe!
Are Greek Yogurt Pancakes Healthy?
These pancakes are a nutritious breakfast option. Greek yogurt and eggs provide protein, and the use of whole-wheat flour adds fiber. Try using this recipe as a base to create your own preferred variations. Switch out the flour to make it gluten-free. To decrease the number of calories, use egg whites. Eggs help make pancakes fluffier and add richness to the taste, but if you’re avoiding them altogether, you can easily use a chia or flaxseed mixture with water as a substitute. Applesauce is another alternative that will keep your pancakes moist.
Achieve The Perfect Fluff
Let’s talk about the pancake volume for a sec. If you have a sifter, sifting the flour adds air and breaks up any clumps, resulting in fluffier pancakes. Also, Greek yogurt contains acids that react with baking soda to create carbon dioxide bubbles, which add height. Greek yogurt pancake batter will be thicker than other batters. If the mixture is too thick, add more almond milk or water. Add more flour if it’s too thin. The batter should coat a spoon. It should not be so thick that it looks like dough or so thin that it’s runny. And don’t overmix your batter.
How Do I Store Leftovers?
Place them in an airtight container and refrigerate them for 3 days or freeze them for up to 2 months. You can easily reheat them in the toaster.
Serving Suggestions
There are so many ways to eat Greek yogurt pancakes. Try topping them with a fruit compote, warm maple syrup, or your favorite berry combo. You may want to wash them down with a Coffee Smoothie or fresh Strawberry Juice. Chop up your Roasted Curried Cauliflower and roll it into a pancake for a savory snack. Instead of Chicken And Waffles, how about chicken and pancakes?
Ingredients
- 1 1/2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup unsweetened almond milk
- Fresh berries, banana slices, honey, or cinnamon for toppings
Instructions
- Warm up your nonstick pan over medium heat. Sift together the whole-wheat flour, baking powder, and salt in a large mixing bowl and set aside.
- In a separate bowl, whisk together the coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Fold the dry ingredients into the wet mix and stir until just combined. Do not to overmix.
- Gradually mix in the almond milk. Your batter needs to be thick but pourable.
- Oil the pan with coconut oil. Pour 1/4 cup of batter for each pancake and spread it into a round shape. Cook until you see bubbles forming on the surface and the edges start to set (about 2 minutes).
- Flip the pancakes with a thin spatula and cook for an additional minute. Both sides should be golden brown. Serve hot with your choice of toppings.
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