Greek Yogurt Pancakes
Greek Yogurt Pancakes are moist and fluffy with 7 grams of protein each. Mixed in just one bowl, your entire family will love this healthy breakfast!
Servings: 10 pancakes
Calories: 159kcal
Ingredients
- 1 1/2 cup Greek yogurt I used 0%
- 1/2 cup + 1 tablespoon milk I used 3.25% milk
- 1 large egg
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 2 tablespoons avocado oil for frying
Instructions
- In a large bowl, add Greek yogurt, milk, egg, maple syrup, vanilla, baking powder and baking soda. Whisk well to combine.
- Add flour and whisk just until thick batter forms.
- Preheat large non-stick skillet on low heat and add 1/2 or so tablespoon of oil. Add 1/3 cup of batter. I can fit 3 pancakes in one batch.
- Cook for 3-4 minutes or until pancakes are golden brown on the bottom, then flip and cook for another 1-2 minutes.
- Transfer to a plate and repeat with remaining batter. You will have to lower the heat as skillet gets hotter.
- Serve pancakes hot or cold with your favorite toppings.
Video
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
Nutrition
Serving: 1pancake | Calories: 159kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 22mg | Sodium: 205mg | Fiber: 1g | Sugar: 4g