Greek Yogurt Pancakes
These healthy protein-packed Greek yogurt pancakes come together quickly right in your blender with only 7 simple ingredients. They're perfectly fluffy and delicious!
Servings: 2
Equipment
Ingredients
- 1 medium banana
- 2 large eggs
- ½ cup + 2 Tablespoons old fashioned rolled oats
- ¼ cup plain Greek yogurt I used full-fat
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Place all ingredients into a blender and blend until smooth.
- Heat a non-stick skillet over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/4 cup to measure.
- Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through. Continue process until you run out of batter. You should be able to make 6 small pancakes.
- Stack pancakes and top with maple syrup and fresh berries, banana slices or toppings of choice. Enjoy!
Video
Notes
- Storage Tips: You can store leftover pancakes in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe bag for up to 3 months. Reheat straight from the fridge or freezer in a toaster or on a skillet over low heat.
Nutrition
Serving: 3 pancakes (no toppings) | Calories: 277kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 212mg | Sodium: 343mg | Potassium: 376mg | Fiber: 4g | Sugar: 11g