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
Scale
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.
