Greek Yogurt Pancakes
The recipe Greek Yogurt Pancakes can be made in around 15 minutes. This recipe serves 5 and costs 41 cents per serving. This side dish has 88 calories, 6g of protein, and 1g of fat per serving. 97339 people were impressed by this recipe. A mixture of baking soda, nonfat greek yogurt, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is good. Try Quinoa Whole Wheat Greek Yogurt Pancakes {The Healthiest Pancakes I’ve Ever Made}, Greek Yogurt Pancakes, and Fluffy Greek Yogurt Pancakes for similar recipes.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup fresh blueberries (or 1/2 large banana)
1 large egg (or 2 large egg whites)
1/2 cup Gold Medal® All-Purpose Flour
1 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)
Equipment:
bowl
ice cream scoop
measuring cup
griddle
frying pan
Cooking instruction summary:
1. Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
Step by step:
1. Mix yogurt and egg in a medium bowl until blended and smooth.
2. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
3. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan.
4. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter.
5. Serve with additional fruit and/or syrup.
Nutrition Information:
