Uploaded April 2025 | Updated September 2026, 2 weeks ago
Adding Greek yogurt to your pancakes makes light, fluffy, protein-packed pancakes naturally (no protein powder needed!)
PRINT RECIPE: cleananddelicious.com/good-mornin-greek-yogurt-pancakes-with-oat-flour
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TIMESTAMPS
0:00 Open
1:04 Combine the dry ingredients
2:09 Combine the wet ingredients
3:06 Combine dry ingredients with wet ingredients
3:24 Cooking the pancakes
4:32 Enjoy!
GREEK YOGURT PANCAKES RECIPE
1/2 cup oat flour
1/2 cup whole wheat flour
2 tablespoons coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup low-fat Greek yogurt
1 teaspoon vanilla extract
2 eggs (or 1/2 cup egg whites)
2-3 tablespoons almond milk
Instructions
Whisk together the oat flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Mix the Greek yogurt, vanilla extract, egg whites, and milk in a separate large bowl.
Stir the dry ingredients into the wet ingredients until they are combined. Do not overmix, or the pancakes will become dense.
Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
Scoop 1/4 cup of batter and pour into the pan, forming small-medium-sized pancakes. Allow to cook until you see tiny bubbles forming on the top of the pancake; about two minutes.
Gently flip and cook for another one to two minutes or until the pancakes are cooked through and golden brown.
Serve with your favorite pancake toppings, and enjoy!
NOTES:
Any leftover yogurt pancakes can be stored in an airtight container or resealable bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 4pancakes | Calories: 284kcal | Carbohydrates: 40g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 485mg | Potassium: 460mg | Fiber: 4g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 253mg | Iron: 2mg
#greekyogurtpancakes #proteinpancakes #pancakesnoproteinpowder #healthybreakfastideas
Adding Greek yogurt to your pancakes makes light, fluffy, protein-packed pancakes naturally (no protein powder needed!)
PRINT RECIPE: cleananddelicious.com/good-mornin-greek-yogurt-pancakes-with-oat-flour
👉🏻 Sign up for my emails (& never miss a recipe!): https://cleananddelicious.ck.page/weeklynewsletter
📚 Order my Clean & Delicious Cookbook: amzn.to/3oxfBMS
☀️ Ditch the diet, lose weight, and find food freedom! Join me inside The Don't Diet: thedontdiet.com/dont-diet-weight-loss
🍲 Favorite Foods & Kitchen Tools:
Glass Mixing Bowls:amzn.to/477Kych
My Kitchen Knife: amzn.to/3MVREVT
Favorite Sea Salt: amzn.to/3Qr6Mzt
💛 Let's Connect:
Website: cleananddelicious.com
Instagram: instagram.com/clean_and_delicious
Facebook: facebook.com/CleanAndDeliciousWithDaniSpies
Pinterest: pinterest.com/danispies
Twitter: twitter.com/DaniSpies
TIMESTAMPS
0:00 Open
1:04 Combine the dry ingredients
2:09 Combine the wet ingredients
3:06 Combine dry ingredients with wet ingredients
3:24 Cooking the pancakes
4:32 Enjoy!
GREEK YOGURT PANCAKES RECIPE
1/2 cup oat flour
1/2 cup whole wheat flour
2 tablespoons coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup low-fat Greek yogurt
1 teaspoon vanilla extract
2 eggs (or 1/2 cup egg whites)
2-3 tablespoons almond milk
Instructions
Whisk together the oat flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Mix the Greek yogurt, vanilla extract, egg whites, and milk in a separate large bowl.
Stir the dry ingredients into the wet ingredients until they are combined. Do not overmix, or the pancakes will become dense.
Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
Scoop 1/4 cup of batter and pour into the pan, forming small-medium-sized pancakes. Allow to cook until you see tiny bubbles forming on the top of the pancake; about two minutes.
Gently flip and cook for another one to two minutes or until the pancakes are cooked through and golden brown.
Serve with your favorite pancake toppings, and enjoy!
NOTES:
Any leftover yogurt pancakes can be stored in an airtight container or resealable bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 4pancakes | Calories: 284kcal | Carbohydrates: 40g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 485mg | Potassium: 460mg | Fiber: 4g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 253mg | Iron: 2mg
#greekyogurtpancakes #proteinpancakes #pancakesnoproteinpowder #healthybreakfastideas
