Greek yogurt pancakes, the perfect recipe for a healthy and delicious breakfast. They contain neither butter nor oil, and by using a Greek yogurt with 0% fat like I did, they will be even lighter. They also have very little sugar (only two tablespoons) and can be served on their own with a bit of maple syrup or honey, or accompanied by fresh seasonal fruit, jam, preserves, or spreads.
At the end of the recipe in the FAQ section, you will find some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the appropriate form.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.32 (Kcal)
- Carbohydrates 27.95 (g) of which sugars 10.05 (g)
- Proteins 11.63 (g)
- Fat 4.76 (g) of which saturated 1.81 (g)of which unsaturated 2.74 (g)
- Fibers 0.55 (g)
- Sodium 138.92 (mg)
Indicative values for a portion of 50 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
- 7.05 oz 0% fat Greek yogurt
- 2 eggs (medium size)
- 1 tsp vanilla extract
- 1/3 cup milk (or plant-based drink)
- 2 tbsps sugar
- 3.53 oz all-purpose flour
- 1 pinch salt
- 2 tsps baking powder
- vegetable oil (to grease the pan)
Tools
- Bowls
- Whisks
- Griddle
Preparation of Greek Yogurt Pancakes
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Start the preparation of Greek yogurt pancakes by cracking the eggs into a bowl and adding the yogurt.
Mix with the whisks until the two ingredients are completely blended and there are no lumps of Greek yogurt.
Continue the preparation by adding the milk (I used a soy-based drink) and the vanilla extract.
At this point, add the sugar and a pinch of salt and mix again with the whisks to blend everything together.
Continue with the all-purpose flour and baking powder: mix again until you get a smooth batter, without lumps and not too liquid.
Lightly grease a flat-bottomed pan or a griddle like I did. If your pan is perfectly non-stick, you can skip this step.
If using the pan, heat it on a small burner over medium heat.
Pour the pancake batter directly from the bowl or using a ladle.
Cook for a couple of minutes or until bubbles form on the pancake’s surface. Flip with a spatula and cook for another two minutes.
Continue until you have used up all the batter.
Serve the Greek yogurt pancakes immediately with maple syrup or your favorite topping.
Greek Yogurt Pancakes
Consult this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the LEMON AND GREEK YOGURT PLUMCAKE
How long do they keep?
Three or four days in the fridge or three months in the freezer.
You can also prepare the batter in advance and store it for a couple of days in the fridge in an airtight container.Can I use flavored Greek yogurt?
Of course, just be aware of how sweet they are, in which case use only one tablespoon of sugar in the batter.
Can I make them savory?
Yes, use only one tablespoon of sugar and maybe add a bit of grated cheese and herbs to your liking.
With Greek yogurt, you can also prepare BANANA BREAD WITH COFFEE AND GREEK YOGURT.
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