If there’s one thing I’ve loved doing over the years since I started the blog, it’s been the continuous search for healthy recipes, not necessarily dietetic, but light, tasty, and suitable for the whole family! This one I’m proposing today fully reflects these qualities, as it’s a more genuine and digestible version of traditional pancakes. The batter contains no sugars and no fats like butter or oil! I made them for breakfast for my birthday yesterday to treat myself to something different, and I must say they were very soft and tasty! And since these American pancakes that everyone goes crazy for now even far across the ocean are much lighter, I’m leaving you the amounts to make at least double, you’ll see they’ll be snapped up! I served them with a few tablespoons of Greek yogurt on top, an irresistible drizzle of agave syrup, and fresh sliced fruit, taking advantage of peaches and plums from a dear neighbor’s farm! Naturally, you can garnish them with whatever you prefer or whatever you have in your pantry, even white chocolate flakes like in my second morning version. What can I say? Amazing! They will also be perfect for a brunch or a healthy and delicious snack.
Are you a fan of American treats? Here are some more recipes for inspiration:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 11 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing through my blog helps support me and my work, while it costs you nothing extra!
- 1.75 cups type 1 flour
- 1/2 cup Greek yogurt 2% fat
- 3/4 cup vegetable milk (I use oat)
- 2 eggs
- 1 teaspoon baking powder (leveled)
- 1 pinch baking soda
- 1 pinch salt
- as needed Greek yogurt 2% fat
- as needed agave syrup
- 1 peach
- 2 plums
Tools
- 1 Sieve
- 2 Bowls
- 1 Hand whisk
- 1 Crepe maker
- 1 Spatula
Steps
Begin by combining the yogurt, egg, and milk in a bowl (fig. 1).
Work with a hand whisk until you get a well-homogenized mixture (fig. 2). In another bowl, sift type 1 flour, baking powder, and baking soda, and mix (fig. 3).
Then add the liquids to the dry ingredients and continue to work with the whisk (fig. 4).
You should get a smooth, lump-free batter (fig. 5).
Heat a crepe maker or a non-stick pan, and when it’s hot, pour a ladle of pancake batter (fig. 6).
Once it starts forming bubbles on the surface, use a spatula to flip the pancake to cook the other side. It will take a couple of minutes in total. Continue this way until you’ve used up all the batter (fig. 7).
Serve them while still warm, stacked on top of each other, and garnish with more Greek yogurt if desired, agave syrup, and slices of fresh fruit. Hazelnut spreads, jams, or even a simple sprinkle of powdered sugar would also work well.
And voila… your Greek yogurt pancakes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!
This is my version with coconut, white chocolate flakes, and peaches. Sublime!
Storage
👉You can store leftover pancakes in the fridge in a container, preferably glass, with an airtight seal for up to 3 days.
