BreakfastHigh proteinGluten-freeVegetarian

Greek Yogurt and Berry Protein Pancakes

Name: Greek Yogurt and Berry Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 pancakes
Ingredients: 300g plain Greek yogurt; 3 large eggs; 60g rolled oats, blended into flour; 1 tsp baking powder; 1 tsp vanilla extract; 150g mixed berries, for topping

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Pancakes made with Greek yogurt instead of flour and milk, giving a thicker batter and a denser, more filling result than a standard flour-based pancake. The berries on top add enough sweetness that you don't need much syrup.

Per serving (1 pancake)

14g

Protein

175

Calories

18g

Carbs

Fat

4 pancakes10 min15 min

Ingredients

11 ozplain Greek yogurt
3 largeeggs
2 ozrolled oats, blended into flour
1 tspbaking powder
1 tspvanilla extract
5 ozmixed berries, for topping

Steps

1
Blend the rolled oats into a coarse flour using a blender or food processor.
2
Whisk the Greek yogurt and eggs together in a bowl until smooth.
3
Stir in the oat flour, baking powder and vanilla until just combined.
4
Heat a non-stick pan over medium-low heat and lightly grease it.
5
Pour small rounds of batter into the pan, about 3 tablespoons each, and cook for 2 to 3 minutes per side until golden. They brown faster than regular pancakes, so keep the heat moderate.
6
Repeat with the remaining batter, making about 8 pancakes total, and top with the berries.

Try it this way

Swap the mixed berries for sliced banana or a drizzle of nut butter.