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Protein packed, chocolate chip Greek yogurt pancakes that mix up in no time, right in your blender! Perfectly fluffy and delicious.
I am so excited to share this recipe with you because 1) who doesn’t love pancakes?! And 2) just like my easy protein pancakes, these pancakes are packed with protein which means they’ll help to keep you full longer than traditional pancakes. Always a win in my book!
I love that these pancakes are easy enough for a weekday breakfast, but also fancy enough for a weekend brunch. I can totally see a pancake brunch bar in my future… You could offer different pancake mix-ins and toppings and everyone could create their ideal pancake stack. Mmm! Who’s coming over?
As you could tell from the title of this blog, these are Greek yogurt pancakes! But what role does the yogurt play in this recipe? When recreating recipes or adding healthy ingredients to recipes, I always make sure the ingredients serve a purpose.
Greek yogurt takes place of the liquid and oil you’d typically find in a traditional pancake recipe! It’s also a healthy replacement for buttermilk. So if you’re craving traditional buttermilk pancakes but want a lighter, more nutritious recipe, this is for you! You can use a flavored Greek yogurt if you wish, but I recommend plain Greek yogurt so you can control the flavor and sweetness on your own.
I like to serve these pancakes with banana slices, chocolate chips and maple syrup and/or nut butter for drizzling. And I always love fresh fruit paired with pancakes because it’s a light and refreshing side that goes great with a warm breakfast! You could also do a breakfast meat for more protein, but these pancakes have plenty of protein on their own.
These pancakes are so easy because the batter is made in your blender! Place the banana, eggs, oats, plain Greek yogurt, cinnamon, baking powder and sea salt in a blender and blend until smooth. I love using a blender to fully mix the ingredients and whip some air into the mixture which helps make these light and fluff. After blending, stir in the chocolate chips.
Heat a non-stick skillet over low-medium heat and spray with cooking spray. Don’t turn the heat up too much. Pancakes should be cooked low and slow! Once the pan is hot, pour 1/4 cup of pancake batter on the skillet and practice patience! Be sure to cook until little bubbles form throughout the batter and you can easily lift the pancake with a spatula. Flip and cook for another 1-2 minutes, or until the pancake is cooked through. Top with your desired toppings and enjoy!
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Just made these for my 2.5 year olds snack. Super fast and she ate 4. We used wild blueberries instead. Yum!
YUM! I am so glad this recipe is a hit for you and your daughter, Cori. The wild blueberries sound delicious. Thank you for sharing your review + star rating, I really appreciate it!
Could these be made into waffles?
These are hands down, the BEST pancake recipe. I make several batches every few weeks, freeze them, and reheat in the oven at 250. My 18 month old devours them (without the chocolate chips) as do the adults. These are healthy and filling. Pancakes are no longer a weekend only breakfast! Thank you for your healthy and delicious recipes, which have become regulars in our meal planning.
WOO! I love this, Janet. I’m so glad that you and your little one is loving this recipe. Thank you so much for sharing your review + star rating, it means so much to me!
Yum! I’ve made these pancakes twice in the last 3 days, they are so good!! I too with berries and sugar free maple syrup and you’d never guess they didn’t have flour. Adding to my breakfast repertoire!
Yay! I am so glad that you are loving this recipe, Tamar. Thank you so much for sharing your review + star rating, I really appreciate it.
I love whipping these up quick for my 3 yo. The ingredients make me feel good about feeding them to her and we both love them!
Yay! I’m so glad to hear that, Emily! Thank you for sharing, it means so much to me.