If you’re on the hunt for a breakfast that feels indulgent but fuels your day with clean energy, this Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe is going to become your new morning best friend. Light and fluffy with a gentle warmth from cinnamon, these pancakes offer a protein-packed start without weighing you down. Paired with creamy Greek yogurt, they create a nourishing balance of flavors and textures you’ll actually look forward to waking up for.
Ingredients You’ll Need
Getting started with this recipe means gathering a handful of simple, wholesome ingredients. Each one plays a vital role in crafting the perfect batch—think of oat flour bringing hearty texture, while cinnamon adds that cozy aroma and flavor.
- Oat flour (¼ cup): Provides a naturally nutty, whole-grain base with fiber to keep you full.
- Liquid egg whites (¼ cup): Boosts protein with zero fat, helping pancakes stay light and fluffy.
- Nonfat Greek yogurt (¼ cup + extra dollop): Adds creaminess and tang, plus extra protein to keep you energized.
- Vanilla protein powder (½ scoop): Lends subtle sweetness and that all-important protein punch.
- Cinnamon (½ tsp): Invigorates with warm spice and a hint of natural sweetness.
- Baking powder (½ tsp): Essential for that perfect fluff and rise.
- Unsweetened almond milk (1 tbsp): Keeps batter smooth and adjusts consistency without adding calories.
- Vanilla extract (a splash): Enhances overall flavor with a fragrant, sweet note.
- Cooking spray: To prevent sticking and help pancakes brown evenly.
- Optional: sugar-free syrup: For drizzling on top if you crave an extra touch of sweetness.
How to Make Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Step 1: Mix Your Batter
Start by combining all your ingredients—oat flour, egg whites, Greek yogurt, protein powder, cinnamon, baking powder, almond milk, and vanilla extract—into a bowl. Stir gently but thoroughly until you get a smooth, evenly mixed batter. No lumps here; just creamy goodness ready to cook.
Step 2: Heat Up Your Pan
Place a non-stick skillet or griddle over medium heat, allowing it to warm up for a few minutes. A well-heated pan is key to achieving those beautifully golden pancakes.
Step 3: Prepare the Pan
Spray your pan liberally with cooking spray. This step is all about helping your pancakes slide off easily and get a lovely browned crust without any sticking drama.
Step 4: Pour and Shape Pancakes
Use a spoon or small ladle to pour the batter into the pan, making small, manageable pancakes. Smaller sizes are easier to flip and cook through evenly, plus they’re perfect for stacking and sharing.
Step 5: Cook to Perfection
Let your pancakes cook undisturbed until you see bubbles forming on the surface and the edges start to look set. Flip carefully and cook the other side until it turns a golden brown shade. This usually takes just a couple of minutes per side.
Step 6: Serve Warm with Toppings
Plate your pancakes warm and top them with a generous dollop of Greek yogurt and a light sprinkle of cinnamon. If you’re feeling fancy, drizzle some sugar-free syrup on top for a touch of sweetness without the guilt.
How to Serve Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Garnishes
Elevate this breakfast by adding fresh berries or sliced bananas alongside your creamy Greek yogurt. Toasted nuts or a few chia seeds sprinkled on top offer a delightful crunch that complements the soft texture of the pancakes.
Side Dishes
Serve your pancakes with a side of fresh fruit salad or a small glass of green smoothie for a refreshing contrast. If you want a savory balance, some lightly sautéed spinach or turkey bacon harmonizes beautifully as well.
Creative Ways to Present
Try stacking your pancakes high and layering each one with a thin spread of almond butter or whipped Greek yogurt in between. Put them on a colorful plate and maybe add a mint leaf for a fresh pop of green—it turns breakfast into a feast worthy of Instagram.
Make Ahead and Storage
Storing Leftovers
Got extra pancakes? No worries! Store them in an airtight container lined with parchment paper to keep them from sticking together. They’ll stay fresh for up to three days in the refrigerator, perfect for quick breakfasts on busy mornings.
Freezing
For longer storage, freeze your cooked pancakes by placing them in a single layer on a baking sheet first. Once frozen solid, transfer them to a freezer-safe bag. They’ll keep well for up to one month, letting you enjoy your Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe anytime.
Reheating
Reheat leftover pancakes in a toaster or microwave until just warmed through. This method preserves their softness and keeps the flavors vibrant, so you don’t have to sacrifice taste for convenience.
FAQs
Can I use regular flour instead of oat flour?
Absolutely! While oat flour adds a nice nutty flavor and is a great source of fiber, you can substitute it with whole wheat or all-purpose flour if that’s what you have on hand. Just keep in mind the texture and taste might vary slightly.
Is this recipe suitable for people with lactose intolerance?
Since it calls for nonfat Greek yogurt and almond milk, it’s relatively low in lactose. However, if you’re highly sensitive, opt for lactose-free Greek yogurt or a dairy-free yogurt alternative to keep it tummy-friendly.
How can I make these pancakes vegan?
To veganize this recipe, you can swap the egg whites with a flax or chia seed egg substitute and use a plant-based protein powder along with a dairy-free yogurt alternative. The texture may differ a bit but it’s still delicious!
Can I increase the protein content?
Definitely! You can add a little more protein powder or even fold in some cottage cheese or nut butter to your batter. Just be mindful to adjust the liquid quantities so the batter stays thick but pourable.
What’s the best way to prevent pancakes from sticking to the pan?
Using a good non-stick pan and applying cooking spray before each batch is the simplest trick. Also, avoid moving the pancakes too soon; wait until bubbles form and the edges are set before flipping.
Final Thoughts
There’s something truly uplifting about starting your day with a plate of warm, delicious, and nourishing pancakes that also support your health goals. This Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe brings together the best of flavor and nutrition in a way that feels like a treat rather than a chore. Give it a try—you might just find your new all-time favorite breakfast!
Print
Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Calorie
Description
Enjoy a healthy and delicious breakfast with these Low-Calorie Protein Pancakes featuring cinnamon and creamy Greek yogurt. Packed with protein and low in calories, these pancakes are perfect for a nutritious start to your day.
Ingredients
Dry Ingredients
- ¼ cup oat flour
- ½ scoop vanilla protein powder
- ½ tsp cinnamon
- ½ tsp baking powder
Wet Ingredients
- ¼ cup liquid egg whites
- ¼ cup nonfat Greek yogurt (plus extra dollop for topping)
- 1 tbsp unsweetened almond milk
- A splash of vanilla extract
Others
- Cooking spray
- Optional: sugar-free syrup for serving
Instructions
- Prepare the Batter: In a bowl, combine oat flour, vanilla protein powder, cinnamon, baking powder, liquid egg whites, nonfat Greek yogurt, almond milk, and vanilla extract. Mix thoroughly until you achieve an evenly mixed batter with no lumps.
- Heat the Pan: Place a non-stick pan over medium heat and allow it to warm up evenly to ensure proper cooking.
- Apply Cooking Spray: Lightly spray the heated pan with cooking spray to prevent sticking and promote even browning.
- Cook Pancakes: Pour small amounts of batter into the pan to form individual pancakes. Avoid overcrowding to cook them evenly.
- Flip Pancakes: Cook each side until golden brown, approximately 2-3 minutes per side, flipping carefully to keep the pancake intact and cooked through.
- Serve: Plate the pancakes and top them with a dollop of nonfat Greek yogurt and an additional sprinkle of cinnamon. Optionally, drizzle sugar-free syrup for extra sweetness.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- Use a non-stick pan to reduce the need for excessive oil or butter.
- These pancakes freeze well; reheat in a toaster or microwave for a quick meal.
- Adjust cinnamon quantity based on your taste preference.
- Optional sugar-free syrup adds sweetness without extra calories.
