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Protein-Packed Yogurt Pancakes with Almond Flour

Protein-Packed Yogurt Pancakes with Almond Flour

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, brunch, Snack
Cuisine American, Eastern Europe
Servings 10 pancakes
Calories 120 kcal

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.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 14gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 40mgFiber: 2gSugar: 3gCalcium: 50mgIron: 1mg
Keyword almond flour, brunch, healthy breakfast, high protein, pancakes
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