High-Protein Greek Yogurt Pancakes

greek yogurt

🥗Healthier: cottage cheese

💰Cheaper: plain yogurt

Cottage cheese adds protein while being lower in fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Measure dry ingredients in a bowl using the scoop and fill method for the flour, tapping it to settle and removing excess.

Add baking powder, a pinch of baking soda, and a tiny pinch of salt to the flour and mix, then set aside.

In a separate bowl, combine plain Greek yogurt, a little milk or water, 2 eggs, melted butter, and vanilla, mixing until smooth.

Combine the wet ingredients into the dry ingredients bowl, mixing with a fork from the outside of the bowl to incorporate everything.

The batter should be thick but airy and fluffy, not dense.

Heat a large griddle over medium heat and grease it with butter or oil.

Pour about 1/4 cup of pancake batter per pancake onto the griddle, using the back of a scoop to spread it out.

Cook pancakes for about 2 minutes on the first side until edges are defined and bubbles form, then flip and cook for another 1-2 minutes on the second side.

Remove pancakes from the griddle onto a plate, adding a pad of butter on top and serving with berries and syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens