Pancakes just smell like a good time don’t you think? They are a weekend staple in my mind and remind me of when I was just a little gal. My mouth instantly drools when I see a large stack of light and fluffy pancakes drowning in warm and creamy maple syrup. Just sayin’.
This Greek Yogurt Pancake recipe is a healthier alternative to most, so you don’t need to feel guilty after indulging in the delicious stack of goodness. It calls for whole wheat flour, greek yogurt, AND almond milk, and let me tell you– they are fluffier than ever. Greek Yogurt has almost double the amount of protein compared to regular yogurt, so it’s always my go-to.
These pancakes will definitely be a repeat on my weekend breakfast menu from now on. So so easy, super light, fluffy, and healthy. Option to top with fresh fruit of your choice.
Bing-bang-bam, Happy Sunday!
- 2 c whole wheat flour
- 1 c almond milk (can sub regular milk)
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 c greek yogurt
- 1 T sugar
- 1/2 tsp vanilla
- Maple Syrup, for serving
- Preheat griddle
- In a large mixing bowl, combine egg, vanilla, milk, and yogurt. Gradually add in the dry ingredients and mix until smooth consistency is formed.
- Scoop 1/4 c of the batter onto griddle and cook for 1-2 minutes, or until bubbles start to form and bottom is golden. Flip and cook an additional 30 seconds.