Looking for a delicious and healthy way to start your day? These Protein-Packed Yogurt Pancakes with Almond Flour are just what you need! Loaded with protein from Greek yogurt and almond flour, they’re light, fluffy, and naturally sweetened with agave syrup. Whether you’re serving them for breakfast or brunch, these pancakes are sure to keep you satisfied and energized all morning long. Plus, they’re simple to make and perfect for the whole family to enjoy. Let’s dive into this wholesome and delicious recipe!
Ingredients for Yogurt Pancakes
- 1 ½ cups Greek yogurt
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 large organic eggs
- 1 tsp baking powder
- 2 Tbsp agave syrup
- 1 tsp vanilla extract
- Pinch of salt
- Water as needed (to adjust the consistency)
- Coconut oil for frying
Cooking Instructions
- In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, and a pinch of salt. Set aside.
- In a separate bowl, whisk together 1 ½ cups of Greek yogurt, 2 large eggs, 2 tablespoons of agave syrup, and 1 teaspoon of vanilla extract until smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, gently stirring until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be thick but pourable. If it’s too thick, add water, one tablespoon at a time, until you reach a thick yet smooth consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of coconut oil or butter.
- Pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if needed. Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings, such as fresh berries, a drizzle of agave syrup or honey, a dollop of Greek yogurt, or a sprinkle of nuts.
- If you have leftovers, let the pancakes cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for a quick breakfast on the go.
Tips for the Perfect Yogurt Pancakes
- Use Room Temperature Ingredients:
For the best texture, use room temperature eggs and yogurt. This helps the batter mix more evenly and results in fluffier pancakes. - Don’t Overmix the Batter:
Stir the wet and dry ingredients together until just combined. A few lumps are okay! Overmixing can lead to dense and tough pancakes. - Adjust the Consistency as Needed:
The batter should be thick but pourable. If it’s too thick, add a little water, one tablespoon at a time, until it reaches the right consistency. If it’s too thin, add a bit more flour. - Preheat the Pan Properly:
Make sure your skillet or griddle is hot before adding the batter. This helps the pancakes cook evenly and develop a golden-brown surface. Medium heat works best to avoid burning the outside while ensuring the inside cooks through. - Use a Non-Stick Pan or Griddle:
A non-stick surface helps prevent the pancakes from sticking and makes flipping easier. Lightly grease the pan with a little oil or butter, but avoid using too much, as this can lead to uneven browning. - Look for Bubbles Before Flipping:
Wait until bubbles form on the surface and the edges look set before flipping the pancake. This indicates that the bottom is cooked and the pancake is ready to turn. - Keep Pancakes Warm:
If making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 90°C) on a baking sheet until all the batter is used up. - Experiment with Add-Ins:
Fold in blueberries, chocolate chips, or chopped nuts into the batter for added flavor and texture. Just be sure to add them after combining the wet and dry ingredients to avoid overmixing. - Don’t Press Down with the Spatula:
Resist the urge to press down on the pancakes with your spatula while they’re cooking. This can flatten them and make them less fluffy. - Make Them Ahead of Time:
These pancakes freeze well! Make a large batch, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, store them in a zip-top bag. Reheat in the toaster or microwave for a quick breakfast.
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Serving Suggestions for Yogurt Pancakes
- Fresh Fruits: Top your pancakes with a variety of fresh fruits like strawberries, blueberries, raspberries, or sliced bananas. The natural sweetness and vibrant colors will enhance both the flavor and appearance of your dish.
- Greek Yogurt and Honey: Add a dollop of Greek yogurt and drizzle of honey for a creamy, slightly tangy complement to the pancakes. This adds more protein and a hint of sweetness without overpowering the flavor.
- Nut Butter: Spread a layer of almond butter, peanut butter, or cashew butter on top of the pancakes for extra richness and a boost of healthy fats and protein.
- Maple Syrup or Agave Syrup: A classic choice for pancakes! Drizzle warm maple syrup or agave syrup over the stack for a deliciously sweet finish.
- Whipped Cream: For a more indulgent treat, add a dollop of whipped cream. You can also try coconut whipped cream for a dairy-free option.
- Chopped Nuts: Sprinkle chopped almonds, walnuts, or pecans over the pancakes for added crunch and a nutty flavor.
- Dark Chocolate Chips or Shavings: For a decadent twist, sprinkle dark chocolate chips or shavings on top of the pancakes, or mix them into the batter before cooking.
- Fruit Compote: Make a quick fruit compote by simmering your favorite fruits (like berries or apples) with a little water and sweetener until thickened. Spoon this over your pancakes for a fruity topping with a syrup-like consistency.
- Coconut Flakes: For a tropical touch, sprinkle unsweetened coconut flakes over the pancakes. You can also lightly toast them for extra flavor.
- Side Dishes: Serve your pancakes alongside scrambled eggs, turkey bacon, or a fresh green smoothie for a well-rounded and satisfying breakfast or brunch.
FAQ
Q1. Can I make these yogurt pancakes gluten-free? Yes! To make gluten-free yogurt pancakes, simply replace the all-purpose flour with a gluten-free flour blend that can be substituted 1:1. Almond flour is naturally gluten-free, making it a great option for this recipe.
Q2. What can I use instead of agave syrup? If you prefer not to use agave syrup, you can substitute it with honey, maple syrup, or coconut sugar. Just keep in mind that these alternatives may slightly alter the flavor.
Q3. Can I make the batter ahead of time? While it’s best to cook the pancakes fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using, as it may thicken in the fridge.
Q4. How do I store and reheat these pancakes? Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave, toaster, or oven. For best results, heat them in the toaster for a crispy texture.
Q5. Can I freeze the yogurt pancakes? Yes! These pancakes freeze well. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Q6. Can I add mix-ins to the batter? Absolutely! You can fold in blueberries, chocolate chips, or chopped nuts into the batter before cooking. Just remember to mix gently to avoid overmixing.
Q7. How can I make these pancakes lower in calories? To lower the calorie content, you can use low-fat Greek yogurt instead of full-fat, reduce the amount of agave syrup, or omit any additional toppings that may add calories. You can also substitute some of the all-purpose flour with more almond flour, which is lower in carbohydrates.
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Happy Cooking!
Protein-Packed Yogurt Pancakes with Almond Flour
Equipment
- 1 mixing bowl
- 1 cooking pan
Ingredients
- 1 1/2 cups Greek yogurt
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 large organic eggs
- 1 tsp baking powder
- 2 Tbsp agave syrup
- 1 tsp vanilla extract
- Pinch of salt
- Water as needed (to adjust the consistency)
- Coconut oil for frying
Instructions
- In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, and a pinch of salt. Set aside.
- In a separate bowl, whisk together 1 ½ cups of Greek yogurt, 2 large eggs, 2 tablespoons of agave syrup, and 1 teaspoon of vanilla extract until smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, gently stirring until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter should be thick but pourable. If it’s too thick, add water, one tablespoon at a time, until you reach a thick yet smooth consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of coconut oil or butter.
- Pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if needed. Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings, such as fresh berries, a drizzle of agave syrup or honey, a dollop of Greek yogurt, or a sprinkle of nuts.
- If you have leftovers, let the pancakes cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for a quick breakfast on the go.