Made with almond flour to keep them fluffy, these Greek yogurt protein pancakes have 9 grams of protein and only 4 grams net carbs keeping them totally keto. A wonderful, high protein breakfast recipe, these are the kind of grain-free pancakes I feel good about feeding my kids and clients.
"I made these for breakfast this morning, and they'll definitely be on my regular rotation. They were nice and fluffy and kept me satisfied all morning."- Amanda Dixon
You can skip the protein powder for this recipe as these Greek yogurt protein pancakes use yogurt and almond flour to get their protein intake. Not only are they a delicious treat in the morning but they're also really easy to make given that they only have 6 ingredients. Couple that with the fact that they freeze well and make for an easy make-ahead breakfast and they're on permanent rotation in our house along with these sheet pan protein pancakes.
Allergy-friendly and low in carbs but high in flavor (kinda like this baked yogurt), these almond flour yogurt pancakes make just as awesome a breakfast as they do a post-workout snack - so do these low carb, 3-ingredient protein pancakes.
Why You'll Love This Recipe
Minimal ingredients: You only need six main ingredients for the pancakes to come together.
Allergy-friendly: These are naturally gluten-free, grain-free, paleo, and keto (4 net grams carbs) but they can also be made dairy-free as well.
Protein-packed: For regular old pancakes without any protein powder, they have a great amount of protein in them.
Make ahead: You can easily freeze and reheat the yogurt pancakes and they still turn out fluffy.
Ingredients You'll Need
If you have a well-stocked gluten-free pantry, you probably already have the ingredients you need to make this recipe/
Almond flour: This is what helps the pancakes stay low-carb. Make sure to use blanched almond flour and not almond meal as they'll hold together better (learn more about the difference between almond flour and almond meal).
Coconut flour: I used to say this flour was "a figure competitor's best friend". It gives all the flavor and feel of heavy carbs without actually taking in the heavy carbs! Check out why almond flour is different than coconut flour.
Pancake staples: You need vanilla extract and baking powder.
Egg whites: Another reason the protein intake is so high, egg whites are a great protein swap from regular eggs.
Greek yogurt: Any Greek yogurt you enjoy will work. These almond flour pancakes can also be made with vegan Greek yogurt to cut out the dairy if needed which is what I do with these frozen yogurt protein bars.
Important Teaching Tips
These high-protein yogurt pancakes can actually use a variety of yogurts. Traditional Greek yogurt will work best (with a fat content of 2-4%) and have them hold together the best. Learn more about how to make protein pancakes so that you can make them PERFECT every time.
However, now that I'm dairy-free (learn how to cut dairy and not hate food), I have also made these with both coconut yogurt as well as vegan Greek yogurt, and both work. That said, the consistency of the yogurt pancakes will be a bit different depending on what you choose.
These gluten-free pancakes do fluff up and expand a bit so leave room between them in the pan.
My non-stick pan cooks them golden brown whereas my ceramic pan only cooks them well if left uncovered. So, adjust the cooking based on your cookware.
It may take a bit of practice but do not crank the heat, because these pancakes are Greek yogurt-based so they do burn easily.
How To Make Greek Yogurt Pancakes
- Combine dry ingredients in a large bowl.
- Whisk together the wet ingredients.
- Pour the wet mixture into the dry and mix well.
- Heat a nonstick 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 the Greek yogurt pancakes immediately.!
Step one: Whisk together the Greek yogurt, vanilla, and egg whites until smooth.
Step 2: Combine the flours and then pour the yogurt mixture into them and mix well.
Step 3: Portion the pancakes into a greased, pre-heated skillet.
Step 4: Cook until the bottoms are brown, flip, and finish cooking through.
Crucial Product: Pancake Molds
You’ll notice in the photos that the Greek yogurt pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds.
Not only do they make the pancakes look better and more uniform but they help to portion out the batter so everything cooks evenly too!
They’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome.
How To Store and Meal Prep Them
If ever there was a mom hack it would be having make-ahead breakfasts on hand. It makes busy mornings far easier!
You can store these almond flour yogurt pancakes once cooled in an airtight container in the fridge. If you do this, separate the pancakes with layers of parchment paper so they don't stick together. They'll stay fresh for 4 days.
You can freeze the pancakes using the same method but placing the pancakes in a freezer-safe bag. Let them thaw overnight in the fridge before you need them.
To reheat the pancakes, pop them in the toaster until warmed through or place them in a skillet, covered, over low-ish heat.
Pancake Toppings
These fluffy yogurt pancakes topped with classic maple syrup make a great weekday breakfast but they can also be used for something more formal!
Set up a pancake bar and allow everyone to choose their favorite toppings. Some great ideas are:
Other Healthy Recipes You'll Love
- 4 ingredient protein pancakes
- Keto chocolate pancakes
- Chocolate chip protein pancakes
- Protein granola
- Chocolate protein fluff
- Flourless peanut butter protein muffins
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Crunchy granola
- Fudgy protein brownies
- Chocolate chip granola bars
- Protein donuts
- Yogurt protein pancakes
- Energizing protein bar
- Easy, no-bake vanilla protein bar
- High protein snack recipes
- Dairy and gluten-free breakfast recipes
Greek Yogurt Protein Pancakes
Equipment
- Pancake pan
Ingredients
- ½ cup Almond flour
- 1.5 tbs Coconut flour
- ⅓ cup Plain greek yogurt
- ½ teaspoon Vanilla
- ¼ teaspoon Baking powder
- ¼ cup Egg whites
Instructions
- Combine dry ingredients in a large bowl.
- One by one add in the wet ingredients and mix 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!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was not prepared when it came to blogging (HA).
I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I'm sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now!
But like everyone else; I learned, revamped, and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *facepalm* because, well #life - I hope you all stick around though as I so much love having you here! Stay healthy xx
Frequently Asked Questions About Yogurt Pancakes
To make pancakes extra fluffy, before adding the egg whites to the mixture, whisk them with a fork. The more air you add in the fluffier your yogurt pancakes will be.
Yogurt! Yogurt, mashed bananas, and applesauce all help to keep protein pancakes really soft and not dense.
Because baking powder contains baking soda in it, it's just not necessary for the Greek yogurt pancakes. And though most baking powders are gluten-free, double-check if you need to!
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Annie says
Sorry I know this is an old recipe but I’m curious do they freeze if I made a large batch? Also can I just use whole eggs as opposed to egg whites? We have farm eggs and I don’t want to waste the yolk I also don’t want to spend money on egg whites when I have no shortage of real eggs. Thanks
fitasamamabear says
No apologies! I love that you dropped by 🙂 I have frozen them and then heat them in a toaster oven. Definitely freeze them with parchment paper between though or you have to hack them with a knife lol As for eggs... try it! Eggs will bind it more so it may be a bit more dense. I would try using eggs and see how they turn out (though I can imagine they will be fine). My only tip would be you may have to add in a tablespoon of milk/almond milk to thin out the recipe slightly but that's preference. If you do try it... let me know! I'm jealous on your lack of egg shortage, we go through an insane amount haha
Melissa says
Made this today. Followed the recipe exactly. The batter was quite dry and definitely not pourable. Not sure why :/
fitasamamabear says
That would be because of a typo on the first part of the recipe (versus the recipe card)- my apologies! It's 1.5 tbs coconut flour (the top said more) which would thicken the batter as coconut flour absorbs. Sorry Melissa- thanks for letting me know!
Megan Stevens says
I love having baked goods that are so high protein. My body does best in the am with that beginning. Great option!
fitasamamabear says
Mine too! It sets my body up for a good day- give em a try and let me know what you think 🙂
Darcee Mathis says
YUM! I'm sure these would go over well with my 5 guys! Thanks for the recipe!
fitasamamabear says
Haha they're tasty pancakes but light.. so make a few batches because they're devour them! 😀
Tina says
The calorie amount in these are insane.... the almond flour alone is over 600 cal 🙁
fitasamamabear says
Hey Tina,
I just wanted to check in and let you know that I've redone the recipe. I've cut the fat calories in half and keep the protein content. Again I do truly apologize for the macro issues. Take care, Shelby 🙂
Jos says
Mmm, these look and sound so delicious! Can't wait to make them for my family!
fitasamamabear says
They're so addictive! Enjoy 😉
Corey | The Nostalgia Diaries says
These look amazing and I love the idea of putting jam on them!
fitasamamabear says
They're so tasty! By far one of my favorite pancakes!
Courtney says
I just made these and I am not a fan... they came out really dry and floury tasting. I used all of the ingredients above... followed the directions and I’m just not liking them. Sorry....
fitasamamabear says
Don't be sorry! I'm sorry to hear you didn't enjoy them, we've never had them come out floury tasting. Out of curiosity, what brand of yogurt did you use? I always wonder how that would affect them though I've tried with PC greek, coconut yogurt and Daiya. Sorry to hear you didn't enjoy them.
Dawnmarie says
We also use a non-traditional pancake recipe. This seems like another good one to try. I also like your pictures displaying different toppings with which to enjoy them.
fitasamamabear says
Thanks! We definitely fly through random pancakes. I adore these but almond meal ones are pretty close up there too!
Joylee Armeje says
Wow those pancakes look delicious. Thanks for sharing this recipe. I will definitely try this soon. 🙂
fitasamamabear says
They're super tasty- enjoy and let me know what you think!
Jaimie says
These look delicious. I will have to try it with an alternative flour though because of allergies! Food allergies can really making healthy eating challenging sometimes. I'm eager to check out the rest of your recipes as I'm trying to get back to healthy, but delicious eating habits!
fitasamamabear says
Ah yea, food allergies can get a bit sticky. Is it a nut allergy then? Don't go with oat flour on these as it binds too much (just fyi). Perhaps chicknpea? Or posisbly buckwheat..
Hayley says
Will this work in a waffle maker?
fitasamamabear says
That's a good question and I wish I had an answer for you! I've never actually used a waffle maker in my life lol but something tells me that this recipe is a bit to thin to use in one- i think it would only create a mess as it doesn't rise very much...
Alaina Moore says
My pancakes have the consistency of a cookie sort of. Any advice?
fitasamamabear says
Hey Alaina, this is going to sound like to oddest question ever: what kind of cookie? A harder one (like dense) or squishy like? I haven't made them in a while but they're definitely not dense pancakes as the yogurt keeps them pretty squishy based.
Alaina Moore says
It's hard to explain but they feel like a baked cookie. Like not squishy but not hard either. Maybe firm I guess?
fitasamamabear says
That totally makes sense so kind of like an under-baked cookie? Which is kind of what they are. Since the moistness of the yogurt and the out-do the amount of flour they have a super soft ish texture. If you're looking for a more firm/dense one I would try boosting the amount of flour and/or reducing the yogurt to only a few tablespoons, I just realized also I didn't write how many servings it makes but I believe three. Making them too big/small would change the texture also- does that help?
Alaina Moore says
I just keep having issues with them being too floury I think. Like they're just super dry. The next time I make some I could try to post a picture
fitasamamabear says
Hrm, I haven't had that issue with them- I find them more to be thin/crepe like. Let me remake them tomorrow morning and check it what might be going wrong! How do you find the batter- runny or thick? Wondering if maybe thinning it with some almond milk to prevent them being doughy. I'll give them a shot tomorrow and experiment a bit to see if I can help figure out where it's going wrong!
fitasamamabear says
Alaina! I figured it out (yes I had to retrial them today- it was driving me insane). So this was completely my fault and first off.. sorry! Really and truly thanks for commenting and letting me know so I could fix it! The recipe has to be made with almond meal/flour and only almond. That's what keeps them light/thin and a more moist batter because almond meal doesn't absorb.
From my notes, I initially made them with oat flour but added almond milk which does work but creates a really dense pancake (I don't mind this but not everyone's favorite!). I've adjusted the recipe to remove the oat flour option- I think initially I wanted to give people the option in case they needed nut free but I didn't include a side note about the change in pancake type so that's a post for another day...
Anyways, again- thank you for trying the recipe and letting me know about the mix up! I really and truly appreciate all the back and forth!
Robin says
I'm allergic to nuts and can't find oat flour. Can I grind up oatmeal to make my own oat flour?
fitasamamabear says
Hey Robin- yes you can! I do it all the time. Spelt should work in these too but flavor might not be as awesome 🙂
Rolene says
Wow this pancakes looks amazing! And so healthy. Thank you for sharing.
fitasamamabear says
No problem- enjoy it!
Denise Petersen says
These pancakes look good. I'm sure I will be trying them soon. Thanks!
fitasamamabear says
Thanks! They definitely surprised me when I was making them and now I'm addicted!!
Vero Costilla says
is there a way to retrieve the nutritional facts for these pancakes?
fitasamamabear says
Hey Hey. I just entered it into my system and you're looking at a breakdown of the following for the entire batch (three pancakes) 🙂 Hope it helps!
kcal- 341
Fats- 12g
Crbs- 22g
Sugars- 3g
Proteins-39g
Tiffany says
Hi hi! I just made a few batches of these pancakes for meal prep this week and when inputting them into myfitnesspal app the macros came back severely different from what you have above. I followed the recipe 100% and used the same almond flour linked above, the almond flour ALONE is more than double what you have written. Am I doing or reading something wrong??? I feeel like I just wasted all these ingredients on food that doesn't fit my macros 🙁 !!!
fitasamamabear says
Hi Tiffany.
Not sure why the discrepancy. I used NB8 pro to input the values and the numbers above are what it's still coming back as (screenshot attached). I apologize for the difference- I'm truly not sure why they would come up different. If you're looking to scale back calories on them it is possible to cut the serving size?
fitasamamabear says
Hey Tiffany,
I just thought I'd touch base and apologize again for the macro mishap. I'm in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My really do apologize again for the error, I was relying on that system to be accurate and obviously I've got some hunting to do for a different one.
fitasamamabear says
HI Vero,
Shooting you a quick reply as it's come to my attention that the system I used for the nutritional breakdown was wrong and the intake on these pancakes it much higher. I'm in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My apologies it truly wasn't my goal to mess up macros!
Jo says
Hi! This is not what my fitness pal app says, it shows 29.9 macros of fat for this recipe. I entered it exactly as the ingredients as listed, and you put the calories as 347 total? But each pancake is 147 cals, which 3x147 = 441, just wondering why the math ain’t mathin’
fitasamamabear says
First off "... the math ain't mathin" is probably the best thing I've heard all day. Thank you! Honestly, the recipe card is what does the calculation itself, not me manually. Different brands and calculators are going to affect the counts (it's one of the reasons I hate them actually lol but I I get it if you're an IIFYM person). I'm going to attach a screenshot of the breakdown from the calculator if I can so if you want you can compare it to your calculator. Where am I putting 347 as the total though? That I don't see on my end but could be missing it, let me know and I can fix that. Thanks!
Jacqui says
Back to the macros issue, if each pancake has 9g of protein and you eat 3, how does that make 39g of protein for the recipe?
fitasamamabear says
Hey! Where do you see 39g of protein? Let me know as it shouldn't be in the blog post. The backend of the blog (that recipe card) calculates the nutrition breakdown automatically. If you eat all three pancakes there's 27 grams of protein.