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–+ servings

Greek Yogurt Pancakes

These fluffy Greek Yogurt Pancakes are the ultimate high protein breakfast without protein powder. Quick and easy to make in 15 minutes, they're tangy, flavorful and surprisingly healthy. Gluten-free, refined sugar-free and packed with 20 g of protein!
8 minTotal
2servings
  • 262 kcal
  • P 20g
  • C 34g
  • F 5g
https://mattsfitchef.com/greek-yogurt-pancakes/

Ingredients

  • 2 eggs
  • ¾ cup (180 g) Greek yogurt full-fat recommended
  • ¾ cup (70 g) rolled oats gluten-free if necessary
  • 1 to 2 tbsp maple syrup or honey, to taste
  • ½ tsp baking powder
  • a pinch of salt
  • ½ tsp vanilla extract optional
  • ½ tsp apple cider vinegar optional for fluffier pancakes

Instructions

  1. Add to a blender Greek yogurt, eggs, rolled oats, maple syrup, and baking powder. You can add vanilla extract and a pinch of salt for more flavor, and apple cider vinegar for a fluffier texture.
    Blend pancake ingredients in a blender
  2. Blend until smooth, but do not overmix. The batter should be thick but still pourable, not runny.
    Blending ingredients in a bullet blender.
  3. Preheat a large nonstick skillet over medium heat. Grease it well with oil or butter to prevent sticking.
  4. Pour one scoop of batter into the hot and greased pan. Cook the pancakes over low/medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Repeat the process until you run out of batter, greasing the pan between each pancake.
  5. Serve drizzled with maple syrup and your favorite toppings, or store for later.

Notes

Greek yogurt pancakes with no blender
If you don't have a blender or prefer using a bowl, you'll first need to replace rolled oats with oat flour or your favorite flour. Once substituted, combine all the ingredients in a large bowl and stir until a smooth batter forms. Do not overmix, or your pancakes may get dense.
Storage directions
  • To store. Let cool, then place the pancakes into an airtight container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a pan.
  • To freeze. Allow to cool completely, then pack individually in zipper bags and freeze for up to 3 months. Before serving, reheat frozen Greek yogurt pancakes in a warm skillet, in the microwave or in a toaster.
Nutritional values
  • Serving size. This recipe gives 2 medium servings, or 1 abundant serving. Nutritional values are calculated based on 1 medium serving (dividing the recipe by 2).
  • Nutritional values. Nutritional values are approximations only, and they may vary based on specific ingredients used. Nutrition facts are calculated for pancakes made with full fat Greek yogurt and 1 tablespoon of maple syrup; toppings are excluded.