I love the idea of a protein pancake since it makes for a more balanced breakfast. I have tried many many greek yogurt pancake recipes but each time they are mushy and far from fluffy. After quite a bit of trial and error I finally found the perfect recipe including a couple key tips. These pancakes give the satisfaction of eating a comfort food carby breakfast while having tons of protein all from natural sources, no chemical protein powders.
Greek Yogurt Pancakes
Makes 12-14 pancakes (serves 3)
1/2 cup whole wheat flour
3/4 cup old fashioned oats, ground into flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp sugar (optional)
1 cup plain greek yogurt
1/2 cup milk (skim, almond, coconut, or water)
1/2 tsp vanilla
1/8 tsp cinnamon
Place milk and greek yogurt in microwave safe bowl. Warm it up for roughly 45 seconds. You want to take the chill off it and warm it slightly, but not have it too terribly hot. This will help activate the baking powder when mixed together and make for fluffy pancakes. Don’t skip this, the pancakes will not fluff up. Trust me, I tried being lazy and I regretted it.
Mix in the vanilla and eggs.
In a separate bowl stir together the dry ingredients: flour, oats (that should be ground into flour), sugar, baking powder, baking soda, and cinnamon.
Mix together wet and dry ingredients and stir JUST until combined. Don’t over stir or else again, they won’t fluff up.
Let sit for 5-10 minutes for the baking powder and soda to activate. The batter should get more airy while it sits.
Batter will be kind of thick. Cook on griddle set to 325F. Since batter is thick, spread it out slightly with the back of the spoon.
Wait until it bubbles up. Flip. Cook another 2-3 minutes or until other side is browned.
Look at that closeup…no mushiness! (I have noticed all other greek yogurt pancake recipes dont show a picture of the inside…maybe because they are all mushy, at least thats the case for all the ones i previously tried)
Just make sure you heat up the cold greek yogurt and milk and don’t overmix the batter…these are important! And if you don’t care about sodium content then you can add 1 more tsp of baking powder to ensure fluffiness. However that will almost double the sodium, which is something I like to keep low in my food.
Top with some fruit and a drizzle of maple syrup and you have yourself an incredibly healthy well rounded breakfast!
1 Serving (4 large or 5 medium pancakes)
Fat: 4 g
Sodium: 229 (10%)
Carbohydrates: 34 g
Fiber: 2 g
Sugar: 11 g
Protein: 17.5 g