High Protein Yogurt Pancakes
Light, high protein yogurt pancakes perfect for a filling breakfast. Gluten-free.
Servings 3 pancakes
Large cooking pan
Silicone egg molds
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 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
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