Protein Pancakes with Greek Yogurt
Savor Protein Pancakes with Greek Yogurt, a fluffy, nutrient-packed dish for healthy dinners. These wholesome pancakes, topped with creamy yogurt, offer protein-rich satisfaction with a touch of sweetness, perfect for quick, nourishing weeknight meals.
Why You’ll Love This Recipe
Protein Pancakes with Greek Yogurt are a game-changer for healthy, satisfying dinners, blending fluffy, protein-packed pancakes with creamy, tangy Greek yogurt for a wholesome, delicious meal. Ready in under 30 minutes, this budget-friendly recipe is perfect for busy evenings, delivering a balance of protein, fiber, and flavor. Its versatility allows you to customize toppings or add-ins, making it a family favorite that suits various dietary needs. These pancakes are filling yet light, pairing beautifully with fresh fruit or a drizzle of honey, offering a nutritious, comforting dish that feels indulgent without the guilt.
Recipe Tips and Tricks
- Use a Nonstick Pan: Ensures easy flipping and perfect, golden pancakes without sticking.
- Don’t Overmix Batter: Stir until just combined to keep pancakes light and fluffy.
- Cook on Medium Heat: Prevents burning and ensures even cooking for golden pancakes.
- Test Doneness: Look for bubbles on the surface before flipping for perfectly cooked pancakes.
- Keep Warm: Place cooked pancakes in a 200°F oven to keep warm while preparing others.
- Thin Batter if Needed: Add a splash of milk if the batter is too thick for pouring.
Protein Pancakes with Greek Yogurt
Protein Pancakes with Greek Yogurt, a fluffy, nutritious dish, perfect for healthy, satisfying dinners.
Ingredients
- ¼ cup vanilla protein powder
- ½ cup plain nonfat Greek yogurt (plus extra for topping)
- ½ cup unsweetened almond milk
- ½ tsp ground cinnamon
- 1 cup old-fashioned rolled oats
- 1 ripe banana, mashed
- 1 tsp baking powder
- 2 large eggs
- Optional garnish: fresh berries, honey drizzle
- Pinch of salt
Instructions
- Blend Oats: Pulse rolled oats in a blender until they form a fine flour-like consistency.
- Mash Banana: Mash the ripe banana in a bowl until smooth and creamy.
- Mix Wet Ingredients: In a large bowl, whisk eggs, mashed banana, Greek yogurt, and almond milk until combined.
- Add Dry Ingredients: Stir in oat flour, protein powder, baking powder, cinnamon, and salt until just blended.
- Rest Batter: Let the batter sit for 5 minutes to thicken and ensure fluffy pancakes.
- Heat Skillet: Warm a nonstick skillet over medium heat; lightly grease with cooking spray or oil.
- Pour Batter: Scoop ¼ cup batter per pancake onto the skillet, spreading slightly if needed.
- Cook Pancakes: Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes more.
- Keep Warm: Transfer cooked pancakes to a plate or warm oven while finishing the batch.
- Serve with Flair: Stack pancakes, top with Greek yogurt and berries, drizzle with honey, and enjoy this protein-packed delight!
Notes
- Don’t overmix the batter to keep pancakes light and fluffy.
- Use a ripe banana for natural sweetness and smoother blending.
- Leftovers are great reheated in a toaster or skillet for quick meals.
- Serve with a side of fruit or nuts for a complete, balanced dinner.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 287Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 127mgSodium 314mgCarbohydrates 41gFiber 6gSugar 15gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Oats: Old-fashioned rolled oats add fiber and texture; blend into a fine flour for smoothness.
- Greek Yogurt: Plain, nonfat Greek yogurt adds protein and tang; full-fat enhances creaminess.
- Eggs: Large eggs bind the batter and boost protein; use fresh for best results.
- Banana: Ripe bananas provide natural sweetness; overripe bananas mash easily for smoothness.
- Protein Powder: Vanilla or unflavored protein powder boosts nutrition; whey or plant-based works.
- Milk: Unsweetened almond milk keeps it light; dairy or oat milk adds creaminess.
- Baking Powder: Ensures fluffy pancakes; ensure it’s fresh for best rise.
- Cinnamon: Adds warm, cozy flavor; nutmeg or vanilla extract are good alternatives.
Variations and Substitutions
- Flour Swap: Use almond flour or whole wheat flour instead of oats for different textures.
- Protein Alternatives: Replace protein powder with mashed cottage cheese or extra Greek yogurt.
- Fruit Add-Ins: Swap banana for applesauce, berries, or pumpkin puree for varied flavors.
- Vegan Option: Use plant-based yogurt, flax eggs, and vegan protein powder.
- Gluten-Free: Use certified gluten-free oats and verify all ingredients are gluten-free.
- Nut-Free: Swap almond milk for oat or soy milk for nut-free diets.
- Sweetener Boost: Add a touch of honey or maple syrup for extra sweetness.
Storage Options
- Refrigerator: Store cooked pancakes in an airtight container for up to 3 days; reheat in a toaster or skillet.
- Freezer: Freeze pancakes in a single layer for up to 2 months; thaw before reheating.
- Reheating: Warm in a skillet or microwave with a damp paper towel to retain moisture.
- Meal Prep: Make batter or pancakes ahead; store separately for quick assembly.
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