High Protein Yogurt Pancakes
If you love pancakes, like the Fluffy Almond Pancakes, then these High Protein Yogurt Pancakes are just for you! They’re light, filling and taste delicious!
I’m always looking for a new pancake twist and this was a fun one! Not only does the yogurt help boost the protein value of the pancakes but it creates a fun texture too. Not fluffy but not thick either. Just kind of, perfect!
The almond flour in these pancakes makes them taste slightly decadent and gives you a great source of healthy fats. Between the yogurt and the egg whites the pancakes have a high protein content and thus will keep you full until your next meal.
Simple, different, tasty and healthy – a perfect combination for a new breakfast!
This post contains affiliate links. For more information click here.
Ingredients For Light But Satisfying Yogurt Pancakes
- 1c flour (almond or oat)
- 1/3c plain greek yogurt
- 1/2tsp vanilla
- 1/2tsp baking powder
- 1/4c egg whites
Tips:These pancakes expand quite a bit, so don’t make them too big in the pan. Also, I’ve used both whole wheat flour, oat flour and almond flour with this recipe and all have turned out. So if you don’t have almond meal using an alternative should be ok
Kitchen Tools You May Find Helpful
How To Make High Protein Yogurt Pancakes
Combine all ingredients in a bowl and whisk well. Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
Serve immediately topped with fruit, maple syrup or nut butter!
Don’t Forget To Pin These Light & Satisfying Pancakes
Grab Your Printable
Light, high protein & filling pancakes perfect for breakfast. 1c flour 1/3c plain greek yogurt 1/2tsp vanilla 1/2tsp baking powder 1/4c egg whites Combine all ingredients in a bowl and whisk well. Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid. Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes). Serve immediately topped with fruit, maple syrup or nut butter! Note: these pancakes expand quite a bit, so don’t make them too big in the pan Note: I’ve used both whole wheat flour, oat flour and almond flour with this recipe and all have turned out. So if you don’t have almond meal using an alternative should be ok Looking for a tasty lazy breakfast on weekend mornings? These High Protein Yogurt Pancakes are great for just that! They’re light but fluffy, simple but satisfying and paired with your choice of topping utterly decadent. [/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text] [/vc_column_text][vc_column_text] I’m Shelby – strength coach, nutrition coach, chronic foodie & mama bear. I’ve been a coach for the better part of the past decade and I truly love helping people. Through fitness, food, mommyhood or making natural changes in your home, I’ve done it all – and I want to help you too! Read More [/vc_column_text][vc_wp_search][vc_column_text]THIS WEEK TOP POSTSHigh Protein Yogurt Pancakes
Ingredients
Instructions
Notes
Are you a pancake lover? Check out these Light & Fluffy Almond Pancakes or this Simple Egg Pancake!
[/vc_column_text][vc_column_text]NEW? START HERE
WELCOME to Fit As A Mama Bear!
Popular Posts
[/vc_column_text][/vc_column][/vc_row]
These pancakes look good. I’m sure I will be trying them soon. Thanks!
Thanks! They definitely surprised me when I was making them and now I’m addicted!!
Wow this pancakes looks amazing! And so healthy. Thank you for sharing.
No problem- enjoy it!