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Light, fluffy pancakes packed with natural protein from Greek yogurt, perfect for a healthy breakfast with approximately 6 grams of protein per serving.

Ingredients

Scale
  • 1 cup plain non-fat Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 cup whole wheat flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.25 cup skim milk

Instructions

  1. In a large mixing bowl, whisk together the Greek yogurt, eggs, vanilla extract, and maple syrup until the mixture is smooth and uniform.
  2. In a separate bowl, whisk together the whole wheat flour, baking powder, and salt to ensure even distribution of leavening agents.
  3. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix to avoid gluten development.
  4. Incorporate the skim milk one tablespoon at a time if the batter is too viscous to pour.
  5. Let the batter rest for 2 minutes to thicken slightly.
  6. Preheat a non-stick griddle or skillet over medium-low heat and lightly coat with cooking spray.
  7. Portion 1/4 cup of batter onto the griddle for each pancake, leaving space for expansion.
  8. Cook for approximately 3 minutes until bubbles form on the surface and the edges appear dry and set.
  9. Flip the pancakes and cook for an additional 1 to 2 minutes until the center is cooked through and the exterior is golden brown.

Notes

Keep the batter lightly mixed to maintain fluffiness., Use medium-low heat so pancakes cook through without burning., Measure your flour carefully for perfect texture each time., Add fresh blueberries right on the griddle for bursts of flavor., Make a double batch for quick school morning breakfasts throughout the week., Let the batter rest 2 minutes before cooking to help it thicken slightly., Use a 1/4 cup scoop for evenly sized pancakes that cook evenly., Try cinnamon or pumpkin pie spice to add cozy warming flavors., Swap whole wheat flour for oat flour for a softer texture., Mix in chocolate chips or fresh fruit for variety., Use honey instead of maple syrup for a different sweetness profile., For a dairy-free option, substitute Greek yogurt with high-protein plant-based yogurt and use almond milk instead of skim milk., Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months., Reheat frozen pancakes in a toaster for best texture and taste.

Nutrition

Find it online: https://cookingcrumbs.com/high-protein-greek-yogurt-pancakes-recipe-6g-protein-each/