This Greek Yogurt Pancake recipe is lighter, healthier, and fluffier compared to pancakes made with traditional pancake mix.
INGREDIENTS
- 1 (5.3-ounce) container of Greek yogurt (any flavor, or use ½ cup nonfat plain)
- 1 large egg (or 2 egg whites)
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ cup fresh blueberries (or ½ large banana)
INSTRUCTIONS
- In a medium bowl, mix the yogurt and egg until smooth and well blended. Add the flour and baking soda, and stir until fully combined. The batter will be thick.
- Preheat a griddle or large pan over medium heat and coat with nonstick spray. Use an ice cream scoop or a ¼ to ⅓ cup measuring cup to portion out the batter into the pan. Spread each scoop into an even circle.
- Place the blueberries or banana slices on top of each pancake. Cook for about 3 minutes until golden brown, then flip and cook the other side for another 2 minutes, or until golden brown.
- Repeat with the remaining batter. Serve with extra fruit and/or syrup, if desired.
NOTES
- The nutritional information was calculated using ½ cup plain Greek yogurt and ½ cup blueberries.
Nutrition
- Serving: 1 pancake
- Calories: 80
- Carbohydrates: 12g
- Protein: 4g
- Fat: 1g
- Cholesterol: 38mg
- Sodium: 240mg
- Potassium: 66mg
- Sugar: 2g
- Vitamin A: 55IU
- Vitamin C: 1.4mg
- Calcium: 28mg
- Iron: 0.8mg
