Whole Wheat Greek Yogurt Pancakes
These light and fluffy pancakes are not only delicious but healthy too! The Greek yogurt provides the “fluffy factor” as well as some additional protein and calcium your traditional pancakes don’t have. Top with peanut butter for extra protein and healthy fats or indulge in a sweeter pancake topped with maple syrup, date syrup, or honey!
Carbohydrates 20g
Protein 5g
Fat 2g
Fiber 3g
Ingredients
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tsp cinnamon optional
- 1 egg
- 1/2 cup plain Greek yogurt (I used Fage 5%)
- 1/2 cup milk of choice (I used unsweetened cashew milk)
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
- Optional toppings: Melted nut butter, maple syrup, Just Date Syrup, or your favorite fruit
Instructions
- In a bowl combine flour, baking powder, salt, and cinnamon. Whisk to combine.
- In a separate bowl combine wet ingredients (egg, Greek yogurt, almond milk, honey, and vanilla extract). Whisk to combine.
- Combine wet and dry ingredients. Mix well.
- Heat a non-stick skillet to medium low. Lightly spray with cooking oil.
- Pour approximately ¼ cup of batter for each pancake. Cook for 2-3 minutes or until bubbles start appearing in the middle. Flip and cook an additional 2-3 minutes.
- Serve with toppings of choice. Some favorites include melted nut butter, Just Date Syrup, or your favorite fruit!
- Note: You can also add in fruit or nuts to the batter for an extra texture and flavor! My personal favorite is to add banana to the batter and top with melted peanut butter (microwaved for approximately 30 seconds).
Notes
* The nutrition figures above are based on one pancake. These nutrition figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Tried this recipe?Let us know how it was!