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Three yogurt pancakes on a white plate topped with jam. Syrup in a white container behind it and a light orange napkin
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High Protein Yogurt Pancakes

Light, high protein yogurt pancakes perfect for a filling breakfast. Gluten-free.
Course Breakfast
Cuisine American
Keyword almond meal, brunch, syrup, yogurt
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 3 pancakes
Calories 146kcal

Equipment

  • Large cooking pan
  • Silicone egg molds

Ingredients

Instructions

  • Combine all ingredients in a bowl and whisk well.
    Inprocess image for yogurt pancakes. Pouring wet ingredients into dry
  • Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
    Inprocess image for yogurt pancakes. Pancakes cooking in pan
  • Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
    Inprocess image for yogurt pancakes. Flipping pancakes in pan
  • Serve immediately topped with fruit, maple syrup or nut butter!

Notes

Note: these pancakes expand up quite a bit, so don't make them too big.
Note: Know your pans! My large non stick makes them beautifully golden brown by my ceramic pan only cooks them nicely if left uncovered.
Edit: Recipe updated Oct 2017

Nutrition

Calories: 146kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 106mg | Fiber: 3g | Sugar: 2g | Calcium: 82mg | Iron: 1mg