Low Calorie Greek Yogurt Pancakes

These low calorie Greek yogurt pancakes are fluffy and satisfying, made with oat flour and packed with protein, perfect for a healthy breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup oat flour Gluten-free option if certified gluten-free.
1 cup Greek yogurt Can be replaced with dairy-free yogurt for vegan option.
2 pieces eggs Can substitute with flaxseed meal or applesauce for vegan option.
1 teaspoon baking powder
1 teaspoon vanilla extract
a pinch salt
as needed cooking spray or oil for the pan Coconut or olive oil can be used.

Method

Preparation

In a mixing bowl, combine oat flour, Greek yogurt, eggs, baking powder, vanilla extract, and salt until smooth.
Preheat a non-stick skillet or frying pan over medium heat and lightly grease with cooking spray or oil.
Pour a small amount of batter onto the skillet to form pancakes.
Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve warm with your choice of toppings.

Notes

These pancakes can be topped with fresh fruit, maple syrup, extra yogurt, nuts, or spices like cinnamon. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.