The yogurt pancakes without eggs are prepared in a few minutes and are the perfect breakfast for those who want to satisfy both appetite and taste.
These super easy pancakes are fluffy, rich in protein and above all, low in sugar.
My philosophy is always to use as little sugar as possible.
A good dessert is recognized by the combination of all its ingredients and how they blend together, not by the amount of sweetness.
Shall we prepare them together?
If you love recipes with yogurt, I also leave you these other suggestions right below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 51.22 (Kcal)
- Carbohydrates 9.28 (g) of which sugars 2.47 (g)
- Proteins 1.64 (g)
- Fat 1.19 (g) of which saturated 0.43 (g)of which unsaturated 0.31 (g)
- Fibers 1.22 (g)
- Sodium 5.98 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to make this recipe
- 3.2 oz plain yogurt (I use whole but low-fat or lactose-free is fine too)
- 0.5 cup milk (I use whole but skimmed or lactose-free is fine too)
- 0.8 cup flour
- 1 lemon zest (grated)
- 1 tsp extra virgin olive oil (or vegetable oil)
- 2 tsps sugar
- 2 tsps baking powder
- to taste honey (for garnishing or maple syrup)
Tools
- 1 Pan
- 1 Brush
- 1 Mixing bowl
- 1 Spoon
- 1 Fork
- 1 Lemon grater
Steps
In a mixing bowl, pour the milk, yogurt, two teaspoons of sugar, and the grated zest of one lemon.
With a fork or a hand whisk, start blending these ingredients.
Add also the teaspoon of oil and then the sifted flour and baking powder.
Continue mixing.
Once you have a smooth, lump-free batter, it’s ready for the pan.
Pour a little oil into the pan, let it heat well, and use a silicone brush to spread it evenly.
Pour a heaping spoonful of batter for each pancake you prepare.
They’ll be a bit smaller but super fluffy and delicious.
If you prefer them larger and thinner, just spread a larger circle of batter in the pan.
Cook them for two minutes on each side, when you see the usual bubbles on the surface, it’s time to flip them.
If you prefer sweeter pancakes, you can dust them with plenty of powdered sugar or add a bit more sugar to the batter.
Once they’re ready, enjoy them by garnishing them as I did, with just honey, or with fruit, jam, spreads, maple syrup, you name it, let your imagination guide you.
Bon appétit.
If you have any yogurt pancakes without eggs left over, you can easily store them in the refrigerator and enjoy them the following days.
I often prepare my alternative version of yogurt pancakes without eggs the night before, and put the batter in the fridge.
In the morning, it takes just a moment to make them.
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