These high protein yogurt pancakes are low in fat and sugar, but still moist and flavorful. Serve this pancake recipe with low sugar syrup and a dusting of powdered sugar for a delicious treat for breakfast or brunch.
So, is there such a thing as a healthy pancake? Pancakes are generally thought of as having a lot of empty calories and much nutritional value. If you love pancakes but avoid them because you need to eat healthier, this recipe may fit into your diet plans.
Most pancake recipes have 1-2 eggs in them, but this recipe calls for 4 eggs. You get almost double the protein value because of the extra eggs, around 24 grams total. It also gives them a nice “eggy” flavor that makes this recipe different from others.
I used a plain Greek yogurt in this recipe and loved the extra tang the yogurt provided. Yogurt is also high in protein and contains around 17 grams of protein. So, overall each pancake contains around 3-4 grams of protein, depending on how small or large you make them.
Add some fresh citrus fruit on top of these pancakes such as mango, kiwi, orange or lemon for a colorful way to enjoy a healthy breakfast. You could also top them with a fruit puree. Another choice would be topping them with a low sugar syrup and dusting them with powdered sugar instead of whipped cream.
High Protein Yogurt Pancakes
- 1 cup sifted flour
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 8 oz. carton plain yogurt, Greek or Regular
- 1/4 cup water
- Preheat lightly oiled griddle or fry pan.
- Sift and measure flour; sift again with sugar, baking soda and salt.
- In medium bowl, beat eggs until light and lemon colored.
- Blend in yogurt and water.
- Add dry ingredients and beat until well-blended.
- Cook small pancakes on lightly oiled griddle or fry pan.
- Turn when underside is lightly browned.
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