Healthy Greek Yogurt Breakfast Pancakes
A delightful and nutritious pancake recipe using Greek yogurt for added moisture and flavor, perfect for a quick breakfast or a leisurely brunch.
Ingredients
Wet Ingredients
- 1 container 5.3-ounce container of Greek yogurt (any flavor or ½ cup nonfat plain) Adds moisture and tanginess
- 1 large large egg (or 2 egg whites) Provides structure and richness
Dry Ingredients
- ½ cup all-purpose flour Gives the batter body and texture
- 1 teaspoon baking soda Aids in leavening
Fruits
- ½ cup fresh blueberries (or ½ large banana) Adds natural sweetness and moisture
Instructions
Preparation
- In a mixing bowl, combine the Greek yogurt and egg (or egg whites). Use a whisk or fork to blend them together until smooth.
- Gradually mix in the all-purpose flour and baking soda into the yogurt and egg mixture. Stir gently to combine until you no longer see dry flour.
- If using blueberries, fold them into the batter just until evenly distributed. If using banana, mash it first and then gently mix it into the batter.
Cooking
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease if desired.
- Pour about ¼ cup of batter onto the skillet for each pancake. Watch for bubbles to form on the surface while they cook.
- Flip the pancakes carefully and let them cook on the other side until golden brown, which should take about a minute or two.
Notes
Mix the batter gently to maintain its fluffy texture. Experiment with different yogurt flavors for variations.