Pancakes...is there anything better? So versatile and delicious it's easy to see why they are part of my everyday diet. I try to switch up the type of flour and source of protein that I use to keep them not only interesting, but nutritious. Don't get me started on all of the great toppings and add-ins.
This time around I opted to use frozen blueberries and raspberries, which turned out great. The Greek yogurt is not only great for the added nutrition, but also makes for extra moist pancakes. Even when reheated no syrup is needed!
I actually doubled the recipe when I made it since things tend to disappear quite quickly in my household. The pancakes reheat nicely in a microwave or toaster.
Hope you like them!
Ingredients - Makes 12 pancakes.
- 2 cups flour
- 2 scoops vanilla protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups plain non-fat Greek yogurt
- 1 cup milk
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 cup berries
- In a large bowl combine the dry ingredients (flour, protein powder, baking powder, baking soda, salt).
- In a medium bowl combine wet ingredients (Greek yogurt, milk, honey, egg, vanilla extract).
- Stir wet ingredients into dry ingredients.
- Gently fold in berries.
- Spray or heat oil in a pan. Start off with a low/medium heat to start. Increase the heat if necessary.
- Use a 1/3 cup to scoop batter and pour onto warmed pan. Cover the pan while the pancakes cook.
- Flip once the pancakes begin to bubble. The bottoms should be golden brown. Once flipped the pancake won't need much longer to cook.
- Cook the remaining batter.
Nutrition (For 2 pancakes): Protein = 22.5 g, Carbs = 51 g, Fat = 2 g, Calories = 315