If you’re on the lookout for a breakfast that’s both nourishing and downright delicious, these Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe will quickly become your new favorite. They bring together the creamy tang of Greek yogurt, the warm spice of cinnamon, and a satisfying protein boost—all packed into fluffy, golden pancakes that keep the calories low and the energy high. Whether you’re powering through a busy morning or craving a weekend treat that feels indulgent but guilt-free, this recipe strikes the perfect balance of taste, texture, and wholesome goodness.
Ingredients You’ll Need
Gathering simple, wholesome ingredients sets the foundation for these pancakes. Each element plays an essential role in creating that tender, flavorful bite—whether it’s adding protein, fluffiness, or a hint of sweetness and spice.
- Plain nonfat Greek yogurt: Provides creaminess and a protein punch while keeping calories low.
- Large eggs: Bind ingredients together and add structure for fluffy pancakes.
- Oat flour: Offers a hearty base with fiber and a mild, nutty flavor; you can make this at home by grinding rolled oats.
- Vanilla protein powder: Boosts protein content and adds subtle sweetness and aroma.
- Ground cinnamon: Infuses warm spice that balances the tanginess and sweetness beautifully.
- Baking powder: Helps the pancakes rise for that light, airy texture.
- Vanilla extract: Enhances overall flavor with its sweet, fragrant notes.
- Pinch of salt: Elevates the flavors, ensuring every bite is perfectly balanced.
- Nonstick spray or oil for cooking: Keeps pancakes from sticking without excess fat.
- Optional toppings (fresh fruit, sugar-free syrup, extra Greek yogurt): Personalize each stack with your favorite healthy extras.
How to Make Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Step 1: Whisk the Wet Ingredients
Start by combining the creamy Greek yogurt with the eggs in a medium mixing bowl. Whisk them together until the mixture is smooth and unified. This creates a rich base that guarantees tender pancakes every time.
Step 2: Mix in the Dry Ingredients
Add oat flour, vanilla protein powder, ground cinnamon, baking powder, vanilla extract, and a pinch of salt into the bowl. Stir everything together just until a thick batter forms. Be careful not to overmix, as that could make the pancakes dense instead of fluffy.
Step 3: Let the Batter Rest
Give your batter a short break—about 3 to 5 minutes. This little pause allows the oat flour to absorb moisture fully and the baking powder to activate, which means your pancakes will rise perfectly when cooking.
Step 4: Heat the Skillet and Cook
Warm a nonstick skillet or griddle over medium heat and lightly grease it with nonstick spray or a touch of oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook them for 2 to 3 minutes per side until they turn golden brown and are cooked through. Flip gently and cook the other side with care.
Step 5: Repeat and Serve Warm
Continue cooking the remaining batter in batches. Serve these warm Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe straight from the skillet with your choice of toppings for an energizing start to your day.
How to Serve Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Garnishes
Adding fresh, vibrant garnishes turns these pancakes into a feast for the eyes and palate. Think ripe berries, sliced bananas, or even a sprinkle of chopped nuts. A dollop of extra Greek yogurt adds luscious creaminess, while sugar-free syrup gives just the right hint of sweetness without the sugar spike.
Side Dishes
Pair your pancakes with light and healthy sides such as a crisp green salad or a small bowl of mixed fruit for a bright contrast. If you want to round out breakfast, try a small handful of nuts or a hard-boiled egg for added protein and crunch.
Creative Ways to Present
Stack them high for a classic look, or try layering them with alternating spreads of nut butter and Greek yogurt for a layered parfait-style breakfast. You can even serve them rolled with a filling of cinnamon-spiced fruit compote for a fun twist that’s sure to impress any brunch guest.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, cool them completely before placing them in an airtight container. They’ll keep fresh in the refrigerator for up to 3 days, making them a perfect grab-and-go breakfast during busy mornings.
Freezing
For longer storage, freeze the pancakes by arranging them in a single layer on a baking sheet until firm, then stacking with parchment paper between layers in a freezer-safe bag. They’ll maintain quality for up to 2 months—ideal for meal prepping ahead of time.
Reheating
To reheat, pop the pancakes in a toaster or warm them in a skillet over medium heat until they’re heated through and slightly crisp on the outside. Avoid microwaving if possible, as it can make them soggy.
FAQs
Can I substitute the oat flour with another type of flour?
Yes, you can use almond flour or a gluten-free flour blend, but expect slight differences in texture and flavor. Oat flour is preferred for its mild nutty taste and moisture absorption, which helps keep these pancakes tender.
Is it necessary to use protein powder?
Protein powder adds a great nutritional boost and helps with texture, but you can omit it if you prefer. Your pancakes will be less protein-dense but still tasty and satisfying with Greek yogurt and eggs.
Can I make these pancakes vegan?
This recipe relies on eggs and Greek yogurt for structure and protein, so it’s not vegan as written. However, experimenting with plant-based yogurt and egg replacers could work, but the texture and flavor will differ.
How do I adjust the sweetness in the batter?
If you prefer sweeter pancakes, feel free to stir in a little honey, maple syrup, or a sugar alternative like stevia. Cinnamon also contributes warmth that helps mimic sweetness naturally.
Are these pancakes gluten-free?
Yes, when using certified gluten-free oats to make the oat flour, this recipe is naturally gluten-free. Always check your protein powder and other ingredients for gluten if this is a concern.
Final Thoughts
Creating these Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe is such a rewarding way to start your day with a nutritious, flavorful meal that feels like a true treat. Once you try them, you’ll appreciate how easy it is to whip up something wholesome without sacrificing taste or texture. Go ahead and make a batch—your morning routine will never be the same!
Print
Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
These Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt are a delicious, healthy breakfast option packed with protein and flavor. Made with simple ingredients like oat flour, vanilla protein powder, and nonfat Greek yogurt, they provide sustained energy without excess calories. The addition of cinnamon adds warmth and spice, while optional toppings like fresh fruit or sugar-free syrup make them customizable to your taste.
Ingredients
Pancake Batter
- 1 cup plain nonfat Greek yogurt
- 2 large eggs
- ½ cup oat flour (or finely ground oats)
- 1 scoop vanilla protein powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- Nonstick spray or a small amount of oil for cooking
Optional Toppings
- Fresh fruit
- Sugar-free syrup
- Extra Greek yogurt
Instructions
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the Greek yogurt and eggs until smooth and fully combined to create a creamy base for the batter.
- Add Dry Ingredients: Stir in the oat flour, vanilla protein powder, ground cinnamon, baking powder, vanilla extract, and a pinch of salt. Mix until a thick, uniform batter forms.
- Rest the Batter: Let the batter rest for 3 to 5 minutes. This allows it to thicken slightly and improves the texture of the pancakes.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick spray or a small amount of oil to prevent sticking.
- Cook Pancakes: Pour approximately ¼ cup of batter per pancake onto the skillet. Cook each pancake for 2 to 3 minutes on the first side until bubbles form and the edges look set, then flip carefully and cook for an additional 2 to 3 minutes until golden brown and cooked through.
- Repeat and Serve: Continue cooking the remaining batter in batches, ensuring the skillet remains lightly greased. Serve the pancakes warm with your choice of healthy toppings such as fresh fruit, sugar-free syrup, or extra Greek yogurt.
Notes
- Make your own oat flour by blending rolled oats in a food processor if you don’t have oat flour available.
- Using certified gluten-free oats ensures these pancakes remain gluten-free for those with dietary restrictions.
- Adjust sweetness by adding a bit of honey, stevia, or another natural sweetener directly to the batter if you prefer a sweeter pancake.
- These pancakes freeze well; store leftover pancakes in an airtight container in the freezer for easy reheating later.
