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).
Erin says
These came out perfectly! I just love the ingredients and didn't feel like napping afterwards. Truly a huge win!
fitasamamabear says
Haha that's definitely a win!
Michelle says
I made these and the pancakes came out delicious and fluffy, my favourite way to eat them is warm with lots of Nutella!
fitasamamabear says
Mmm nutella would make them so indulgent!
Marie says
These are so so delicious! I have been making them at least once a week because my whole family goes nuts for them. With the added protein I’m finally feeling good about pancake breakfasts! Thanks for this recipe!
fitasamamabear says
Ohh I love that the family loves them!!
Amanda Dixon says
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.
Traci says
These were amazing!! Loved how
Light and fluffy they turned out. They had such a nice flavor to them too! Will be making these again very soon thank you!
fitasamamabear says
Happy to hear they were a hit!
Aaron James says
I will definitely give these a try - we order bulk yogurt and also need to find ways to use it before it expires. YUM.
fitasamamabear says
Definitely worth it!
Traci says
Just found my new favorite breakfast! These were delicious! I subbed dairy free yogurt and gluten free protein flour and almond flour blend and they were amazing!
fitasamamabear says
Oh nice to know about the gluten-free flour blend, amazing!
Bella B says
We all loved these so much that I went and got the pancake mold you suggested. YUM!
fitasamamabear says
Ah that's awesome! It makes them so pretty.
Gen says
Accidentally ordered a huge tub of yogurt and have been racking my brain for what to make - these are perfect! Fluffy, delicious & easy. I’ll definitely make them again!
fitasamamabear says
Haha total win!
Ksenia says
I had some extra protein powder to use up and I threw them into these pancakes. I am not counting macros so not sure about the values etc, but the flavor and texture were all there! These were a hit with me and the little ones, who can be tough critics.
fitasamamabear says
I have also done that one, they come out so filling!!
JD Alewine says
These are so fluffy and delicious!!! We will definitely be making them again
fitasamamabear says
So happy you enjoyed them!
Nicole says
I tried making this but my batter was so thick, there was nothing to pour … any clue why? Or is it supposed to be thicker than regular batter?
fitasamamabear says
It's s thicker batter and you do have to use a spatula to portion it out. Coconut flour absorbs. Could it just have been that? Or was it SO thick like a clump?
Kristine says
These have way more fat than indicated. If you look at the almond flour it has 5g of fat for 2 tablespoons, there are 8 tablespoons in a 1/2 cup of almond flour. If you eat all three pancakes it's 40 grams of fat. The nutritional information you are giving here is for one pancake. You have the serving size as 3. Please revise this to be more accurate.
fitasamamabear says
Hey Kristine. Thanks for dropping by. There's actually a note in the "notes" section of the recipe card that says "The recipe makes three pancakes and the nutritional breakdown is done per pancake". The recipe card auto populates the nutritional information so there is only so much I can adjust. Because not everyone will eat three pancakes in a serving, the nutritional information is listed for ONE pancake. And yes, the fat content for consuming all three pancakes would be higher (thirty grams actually, not forty).
james eshelman says
another gritty pancake recipe. I do not like the taste or texture of this recipe. You can hide these characteristics with fruit and sugar.
fitasamamabear says
Sorry to hear you didn't like the flavor, you can definitely add toppings to make the pancakes what you want. As for the texture, sometimes it will depend on which almond flour you used (flour versus meal, blanched versus unblanched). Personally, I opt for a very fine, blanched almond meal.
Nani says
@fitasamamabear are the nutritional facts above corrected? I'm really interested in trying your recipe, but after reading reviews, I'm not sure if the nutrition facts have been corrected. Let me know.
fitasamamabear says
Hey Nani,
The nutritional facts are up-to-date 🙂 When I first posted the recipe they were calculated manually (the joy) and now there's a plugin that does it all for us (win). One thing to note though is that breakdown is done per pancake for that recipe. So adjust your meal to meet your macros. Thanks for stopping by!
Josanne says
So 1 pancake is 146 calories? Or 3 pancakes is 146 calories?
fitasamamabear says
That's the amount for ONE pancake (how the card calculates it not me!). Most people tend to double the batch and eat two pancakes at a time/serving but it obviously depends on your preference/goals.