Greek Yogurt Protein Pancakes
Pancakes have always been a classic breakfast favorite, but they're often packed with sugars and unhealthy fats. If you're looking for a guilt-free and nutritious alternative that doesn't sacrifice flavor, look no further than these Greek Yogurt Protein Pancakes! They're not only delicious but also loaded with protein to keep you fueled throughout the day. This was one of the first recipes I ever posted on my socials when I started sharing my recipes. It is one of my all time favorites. it can be customized in so many ways with your favorite pancake add ins! They are super low calorie and high protein. 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! I hope you love these as much as I do!
These Greek Yogurt Protein Pancakes are such a fun and delicious way to pack extra protein into your breakfast. 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
- 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 either all-purpose or oat flour.
- Protein Powder - 30 grams of vanilla flavored protein powder. Truvani & Prozis are great options. Use the discount code KATIE20 at Truvani or KATIE10 at Prozis for $$ off!
- Monk Fruit - You can use any sweetener of choice.
- Baking Powder- 1 teaspoon.
- Cinnamon - 1/2 teaspoon.
- Salt - 1/4 teaspoon.
- Vanilla Extract - 1 teaspoon, for flavor.
- Greek Yogurt - 3/4 cup of plain, nonfat Greek yogurt.
- Egg - 1 large egg or 3 tablespoons of liquid egg whites.
- Almond Milk - 1/2 cup of unsweetened almond milk.
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.
- Whisk the dry ingredients into your wet ingredients until fully incorporated.
- Divide your batter into 6 evenly sized pancakes onto your griddle/skillet and cook for about 2 minutes on each side, or until fully cooked.
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 (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. Microwave them for a minute when you are ready to enjoy them again.
(adsbygoogle = window.adsbygoogle || []).push({});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 naturally.
- Versatile and Delicious: You can customize these pancakes with different fillings & toppings like blueberries, chocolate chips, nuts, seeds, or even a dollop of nut butter for added flavor and texture.
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!
These Greek Yogurt Protein Pancakes are not only a delightful twist on a classic breakfast favorite but also a nutritious choice to start your day on the right foot. Whether you're looking to add more protein to your diet or simply enjoy a delicious breakfast, this recipe is sure to become a staple in your kitchen. Give it a try and let your taste buds rejoice in the goodness of wholesome ingredients!
Enjoy your cooking adventure, and here's to a healthier, happier you with each delicious bite of these pancakes!
(adsbygoogle = window.adsbygoogle || []).push({});Pancakes have always been a classic breakfast favorite, but they're often packed with sugars and unhealthy fats. If you're looking for a guilt-free and nutritious alternative that doesn't sacrifice flavor, look no further than these Greek Yogurt Protein Pancakes! They're not only delicious but also loaded with protein to keep you fueled throughout the day. This was one of the first recipes I ever posted on my socials when I started sharing my recipes. It is one of my all time favorites. it can be customized in so many ways with your favorite pancake add ins! They are super low calorie and high protein. 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! I hope you love these as much as I do!
- 3/4 cup flour (organic all purpose or oat flour)
- 30 g protein powder (organic; I like vanilla)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp monk fruit (or any sweetener of choice; I used brown monk fruit)
- 3/4 cup plain nonfat Greek Yogurt
- 1/2 cup almond milk (unsweetened)
- 1 egg (large, organic; can also use 3 tbsp liquid egg whites)
- 1 tsp vanilla extract
Preheat a griddle or large skillet over medium and spray with non-stick spray.
Mix all of 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 and smooth.
Whisk the dry ingredients into your wet ingredients and mix until fully incorporated.
Divide batter into 6 pancakes on your griddle/skillet and cook for about 2 minutes on each side, or until fully cooked.
Servings 3
- Amount Per Serving
- Calories 207kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.8g4%
- Cholesterol 74.2mg25%
- Sodium 169.5mg8%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 1g4%
- Sugars 2.2g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.