Greek Yogurt Pancakes
This easy recipe for Greek yogurt pancakes makes the perfect fluffy stack with 16 grams protein and flavor to please the whole family.
Servings: 3 servings
Calories: 336kcal
Ingredients
- 3/4 cup oat flour (90 grams)
- 1/2 cup all purpose flour (64 grams)
- 1 tsp baking powder
- 1/4 tsp each: baking soda, cinnamon, salt
- 3/4 cup Dannon Light and Fit Vanilla Greek Yogurt (6 fl oz)
- 6 tbsp 1% fat buttermilk (3 fl oz)
- 3 tbsp granulated sugar (38 grams)
- 2 large eggs
- 1 tsp vanilla
Instructions
- Mix all dry ingredients, then add wet ingredients and mix until just combined and you no longer see dry pockets of flour. Don't overmix! Rest the batter for 5 minutes while the griddle heats.
- Heat a griddle over medium heat and grease with butter or non-stick cooking spray. Drop pancakes onto the griddle with a 1/3 cup measuring cup. You may need to help spread the batter since it's thick.
- Once the pancakes begin bubbling on top, give them about another minute before flipping, then cook for another 2-3 minutes on the other side. These will take longer to cook through than normal pancakes, so be patient.
Notes
Store these pancakes in an airtight container in the refrigerator for up to a week or freeze for 3-6 months.
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Nutrition
Serving: 3pancakes | Calories: 336kcal | Carbohydrates: 56g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 129mg | Sodium: 558mg | Potassium: 223mg | Fiber: 5g | Sugar: 17g