Greek Yogurt Protein Pancakes
Made with almond flour and packed with protein, these Greek yogurt pancakes are a delicious and fueling way to kick off your morning!
Servings 3
Calories 147kcal
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
These fluffy yogurt pancakes expand up quite a bit, so don't make them too big.
Pay attention to your pancakes while they're cooking as different pans cook uniquely. My non-stick pan cooks them golden brown whereas my ceramic pan only cooks them well if left uncovered. It may take a bit of practice but do not crank the heat, because these pancakes are Greek yogurt-based they burn easily.
Don't overlook the baking powder! Baking powder is what helps give the yogurt pancakes their fluffiness.
The recipe makes three pancakes and the nutritional breakdown is done per pancake.
Nutrition
Calories: 147kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 99mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Calcium: 80mg | Iron: 1mg