Greek Yogurt Pancakes
Servings 4
Calories 293kcal
Ingredients
- 1 ½ cups whole wheat flour for added fiber
- 2 teaspoons baking powder
- 1 tablespoon honey
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain non-fat Greek yogurt
- ¾ cup unsweetened almond milk
- Optional toppings: fresh berries banana slices, honey, or cinnamon
Instructions
- Warm up your non-stick pan over medium heat. Sift together the whole wheat flour, baking powder, 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 griddle with coconut oil. Pour 1/4 cup of batter for each pancake and spreading 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 fresh fruits and honey.
Nutrition
Calories: 293kcal | Carbohydrates: 40g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 399mg | Potassium: 453mg | Fiber: 5g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 0.03mg | Calcium: 213mg | Iron: 2mg