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 see only 2 stars showing.I did click on 5 so I do not know what happened.Thanks again for a delicious,healthful recipe.
These were good! I tripled the recipe so that I’d have enough for everyone, and used plain Greek yogurt. If you do more than the stated recipe, I HIGHLY recommend whisking/mixing together your dry ingredients (flour and baking soda) before putting them in with the wet. I ended up with a few pockets of baking soda and it was a bit off-putting. Here is the recipe tripled, if anyone needs it:
2 1/4 cups yogurt
3 TBS honey
3 eggs
1 TBS baking soda
1 1/2 cups flour
Made this today delish! Used vanilla Greek nonfat yogurt. Used sugar free ihop sauce and I also made blueberry sauce with lemon using truvia sweetener on the stove. Delish and low fat! Hit the spot.
These are hand down the BEST pancakes I ever made!!!! I usually just make them with plain greek yoghurt and put fresh fruit on top omce they’re done and they are incredible! Super fluffy and delcious and not even bad for you at all! You guys all need to TRY THEM!!!
Thanks for the amazing recipe!
Do you have the nutritional info on these? Fat, carbs and protein?