These Blueberry Streusel Greek Yogurt Protein Pancakes combine the comforting, sweet flavors of a blueberry muffin with the fluffy goodness of pancakes but with a nutritious twist. This recipe is such a fun variation of my original Greek Yogurt Protein Pancakes recipe! The Greek yogurt makes these pancakes so unbelievably fluffy and melt right in your mouth. I love replacing oils & butters with Greek yogurt because it adds protein and reduces the calories so much! These pancakes will keep you full and satisfied all morning. I hope you love these as much as I do!
This recipe makes 6 pancakes (3 servings of 2 pancakes each).
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
For the Pancakes:
- Flour – 3/4 cup of either all-purpose or oat flour.
- Protein Powder – 30 grams of organic vanilla flavored protein powder. I love Truvani. Use the discount code “KATIE20” at Truvani for 20% off your order.
- Collagen – 20 grams of grass-fed collagen. I love Truvani. So many health benefits & extra protein by sneaking a scoop in!
- Baking Powder– 1 teaspoon.
- Cinnamon – 1/2 teaspoon.
- Salt – 1/4 teaspoon.
- Vanilla Extract – 1 teaspoon
- Greek Yogurt – 3/4 cup of plain, nonfat Greek yogurt.
- Egg – 1 large eg
- Almond Milk – 1/2 cup of organic unsweetened almond milk.
- Blueberries – 3/4 cup fresh blueberries. Frozen work too, but I prefer fresh.
For the Streusel:
- Flour – 1/4 cup organic all-purpose flour.
- Monk Fruit – 1/4 cup brown monk fruit, or brown sugar substitute of choice.
- Cinnamon – 1 teaspoon.
- Butter – 2 tablespoons of grass-fed salted butter. I like the brand Kerrygold.
How To Make Them
- Make the streusel topping: Combine the flour, monk fruit, and cinnamon in a small bowl. Grate the cold butter into the mixture and use a fork or pastry cutter to cut into the flour mixture until you have a crumbly streusel topping. Set aside in the fridge.
- Preheat a griddle or large skillet over medium and spray with non-stick spray or butter the griddle.
- Whisk the dry ingredients together in a large mixing bowl.
- Add all of the wet ingredients to the bowl and mix until just combined. The batter will be fairly thick, but if it seems too thick you can add another splash of almond milk.
- Divide your batter into 6 evenly sized pancakes onto your griddle/skillet (you may need to do two seperate batches to not overcrowd the pan/griddle).
- Sprinkle half of the streusel topping among the tops of the pancakes facing up (the batter side). Gently press the streusel topping into the batter. Allow pancakes to cook for about 3 minutes.
- Flip the pancakes over, and divide the remaining streusel topping on the cooked side of the pancakes. Cook for an additional 3 minutes or so. The streusel topping on the top side should naturally just melt & stick to the top of the pancakes. Remove from heat.
- Serve with maple syrup and enjoy!
How To Store Leftovers
Store your leftover Greek Yogurt Protein Pancakes in an airtight container in the refrigerator for up to 4 days. To reheat them, just pop them in the microwave for 20-30 seconds. You can also freeze them for up to 3 months (see instructions below).
Can You Freeze These?
You can certainly make a whole bunch of these in bulk and then freeze them! The best way to freeze these pancakes is to first make sure they are completely cooled. Wrap the pancakes tightly in plastic wrap and then place in a freezer bag to avoid getting freezer burn. I like to place a piece of parchment paper in between them so they don’t stick together. Microwave them for a minute or so when you are ready to enjoy them again.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Why Choose Greek Yogurt Protein Pancakes?
- High in Protein: Greek yogurt is a fantastic source of protein, which helps keep you feeling full and satisfied. The protein powder also plays a significant role in the protein content and you don’t even know it’s there.
- Low in Sugar: Unlike traditional pancake recipes that often call for lots of sugar, these pancakes derive their sweetness from natural monk fruit.
- Versatile and Delicious: You can customize these pancakes with so many different fillings & toppings!
How Can I Make These Gluten Free?
Simply use oat flour or gluten-free organic all-purpose flour to make these gluten free!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This recipe not only tantalizes your taste buds but also fuels your body with nutrients. Perfect for a weekend brunch or a special weekday treat, these pancakes are sure to become a staple in your breakfast rotation.
Blueberry Streusel Greek Yogurt Protein Pancakes
These Blueberry Streusel Greek Yogurt Protein Pancakes combine the comforting, sweet flavors of a blueberry muffin with the fluffy goodness of pancakes but with a nutritious twist. This recipe is such a fun variation of my original Greek Yogurt Protein Pancakes recipe! The Greek yogurt makes these pancakes so unbelievably fluffy and melt right in your mouth. I love replacing oils & butters with Greek yogurt because it adds protein and reduces the calories so much! These pancakes will keep you full and satisfied all morning. I hope you love these as much as I do!
Ingredients
For the Pancakes:
For the Streusel:
Instructions
- Make the streusel topping: Combine the flour, monk fruit, and cinnamon in a small bowl. Grate the cold butter into the mixture and use a fork or pastry cutter to cut into the flour mixture until you have a crumbly streusel topping. Set aside in the fridge.
- Preheat a griddle or large skillet over medium and spray with non-stick spray or butter the griddle.
- Whisk the dry ingredients together in a large mixing bowl.
- Add all of the wet ingredients to the bowl and mix until just combined. The batter will be fairly thick, but if it seems too thick you can add another splash of almond milk.
- Divide your batter into 6 evenly sized pancakes onto your griddle/skillet (you may need to do two seperate batches to not overcrowd the pan/griddle).
- Sprinkle half of the streusel topping among the tops of the pancakes facing up (the batter side). Gently press the streusel topping into the batter. Allow pancakes to cook for about 3 minutes.
- Flip the pancakes over, and divide the remaining streusel topping on the cooked side of the pancakes. Cook for an additional 3 minutes or so. The streusel topping on the top side should naturally just melt & stick to the top of the pancakes. Remove from heat.
- Serve with maple syrup and enjoy!
Servings 3
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 5.5g28%
- Cholesterol 95mg32%
- Sodium 191.2mg8%
- Total Carbohydrate 39.6g14%
- Dietary Fiber 2.2g9%
- Sugars 5.2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
