These Greek Yogurt Blueberry Protein Pancakes are such a fun and delicious way to pack extra protein into your breakfast. This recipe makes 6 pancakes (3 servings). There are only 210 calories a serving with 21 grams of protein!
The Greek yogurt makes these pancakes so unbelievably soft & fluffy and they will melt right in your mouth. I love replacing oils & butters with Greek yogurt because it adds protein and reduces the calories so much! These are the best blueberry pancakes!
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What You Will Need
- Griddle – I find it easiest to cook my pancakes on a griddle, but you can also use a large nonstick skillet!
- Flour – 3/4 cup of oat flour.
- Protein Powder – 30 grams of vanilla flavored protein powder. I used the Prozis Zero Diet Vanilla Protein Powder. I love this protein powder because there is no fat or sugar in it and it’s packed with vitamins! You can use the code “KATIE10” for 10% off as well!
- Brown Swerve – You can use any sweetener of choice or none at all (I used 1 tablespoon). I personally love Swerve because it is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely safe and natural, with no artificial ingredients, preservatives or flavors. You can purchase Brown Swerve off of Amazon here.
- Baking Powder– 1 teaspoon.
- Cinnamon – 1/2 teaspoon for flavor, or to taste.
- Salt – 1/4 teaspoon, for flavor.
- Vanilla Extract – 1 teaspoon, for flavor.
- Greek Yogurt – 3/4 cup of plain, nonfat Greek yogurt. This is the key ingredient to getting the most moist & fluffy cake!
- Egg Whites– 3 tablespoons for added protein and fluffiness!
- Almond Milk – 1/2 cup of unsweetened vanilla almond milk
- Blueberries – 1/2 cup of blueberries, These can be fresh or frozen. If they are frozen, just let them thaw for a little bit.
How To Make Them
- Preheat a griddle or large skillet over medium and spray with non-stick spray.
- Mix the dry ingredients together in a small mixing bowl. Set aside.
- Whisk all of the wet ingredients together in a medium mixing bowl until creamy.
- 4. Whisk the dry ingredients into your wet ingredients until fully incorporated.
- 5. Gently fold in your blueberries
- Divide batter into 6 pancakes on your griddle/skillet and cook for about 2 min on each side, or until fully cooked.
- Serve with some sugar free syrup such as this one 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.
Can You Freeze These?
You can certainly make a whole bunch of these in bulk and then freeze them to enjoy over a week or so! The best way to freeze these pancakes is to first make sure they are completely cooled. Then wrap each pancake individually in plastic wrap. This will help them not get freezer burn! Place the individually wrapped pancakes in a plastic bag or Tupperware and freeze away! Microwave them for a minute 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.
Other Recipes You May Like
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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!
Greek Yogurt Blueberry Protein Pancakes
These Greek Yogurt Blueberry Protein Pancakes are such a fun and delicious way to pack extra protein into your breakfast. This recipe makes 6 pancakes (3 servings). There are only 195 calories a serving with 19 grams of protein!
Ingredients
Instructions
-
Preheat a griddle or large skillet over medium and spray with non-stick spray.
-
Mix the dry ingredients together in a small mixing bowl. Set aside.
-
Whisk all of the wet ingredients together in a medium mixing bowl until creamy
-
Whisk the dry ingredients into your wet ingredients until fully incorporated.
-
Gently fold in your blueberries.
-
Divide batter into 6 pancakes on your griddle/skillet and cook for about 2 min on each side, or until fully cooked.
-
Serve with some sugar free syrup such as this one and enjoy!!
Serving Size 2 pancakes
Servings 3
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Cholesterol 5.8mg2%
- Sodium 153mg7%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 4.4g18%
- Sugars 3.2g
- Protein 21g42%
* 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 has slight rounding.
