Greek Yogurt Pancakes
This protein packed breakfast is SO easy, filling and best of all, YUMMY!Â
What’s the problem with pancakes in the morning? They lack any substance, give you a carb high, and then leave you feeling sluggish and tired a couple hours later.
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With these Greek Yogurt Pancakes, you don’t  have to worry about those nasty side effects! This protein packed breakfast is SO easy, filling and best of all, YUMMY!
Here is what you need!
Makes 4-5 medium pancakes
Greek Yogurt Pancakes
I did blueberry pancakes, but feel free to substitute with your favorite flavor, strawberry, banana, peach, pineapple.. the possibilities are endless. Just change up the yogurt flavor and fresh fruit!
6 oz of Greek yogurt ( I used Chobani Blueberry)
1 TBSP of honey
1 egg
1 tsp of baking soda
1/2 cup All Purpose Flour
1/2 cup fresh blueberries (or whatever fruit you would like)
1. First mix together yogurt, honey and egg. Once combined, slowly mix in flour and baking soda.
2. Preheat a large pan or a griddle on medium heat. Scoop about 1/4 a cup of batter onto cooking surface. Because the batter is so thick you will need to take a spoon and smooth out batter to form an even circle.
3. Next, place fresh fruit on pancake and cook for 2 minutes or until golden brown. Flip and cook for another 1-2 minutes until that side is also golden brown.
We drizzled our favorite Trader Joe’s organic agave syrup on these bad boys and chowed down!  A perfect breakfast to start the day!
Hope you enjoy these Greek Yogurt Pancakes!
XO Corey
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Corey, Darryl, Big D & Little D
Greek Yogurt Pancakes
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Ingredients
- 6 oz of Greek yogurt I used Chobani Blueberry
- 1 TBSP of honey
- 1 egg
- 1 tsp of baking soda
- 1/2 cup All Purpose Flour
- 1/2 cup fresh blueberries or whatever fruit you would like
Instructions
- First mix together yogurt, honey and egg. Once combined, slowly mix in flour and baking soda.
- Preheat a large pan or a griddle on medium heat. Scoop about 1/4 a cup of batter onto cooking surface.Because the batter is so thick you will need to take a spoon and smooth out batter to form an even circle.
- Next, place fresh fruit on pancake and cook for 2 minutes or until golden brown. Flip and cook for another 1-2 minutes until that side is also golden brown.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I love this recipe I can’t wait to try these out!!! Do you know if these would freeze well? And what would be the reheating option? I am stocking up on healthy options good for freezing and eating on the go. Once baby #2 comes along I want to snack on lots of easy healthy meals to keep up with DD, breast feeding, and work LOL 🙂
Yes I have made a these to freeze, but have used them the following week. My family always begs for them, so they never last long in our freezer 🙂
Awesome! What do you think is the best way to reheat them?
Wonderful. Just made these and love them. Thank you
Awesome! Thanks for taking the time to stop by to let me know Renee!
I have daughter with egg allergy is there a substitute for egg at all??
here is a website for a bunch of egg substitutes for whatever you’re baking, including pancakes!
http://chefinyou.com/egg-substitutes-cooking/
I made these this morning with vanilla yogurt, and added blueberries to the mix. Soooooo good!
I am substituting the flour for oatmeal flour so I hope they come out okay… I will let you know if it does. Thanks for the recipe!!!