Packed with 15 grams of protein per serving, these greek yogurt pancakes are fluffy and delicious! These are an easiest way to meet your breakfast goals.
If you have health goals and a busy morning schedule, then these pancakes are perfect for you! They’re a simple combination of two high-protein foods, with the addition of high-fiber oatmeal. And, like traditional pancakes, they’re fluffy and delicious. They also freeze well — just pull them out of the freezer in the morning, pop them in the toaster, and you can enjoy some homemade goodness without all the prep time.
The best part is that while yes, this recipe makes a healthy pancake, it’s also a good pancake!
What’s in healthy greek yogurt pancakes?
These easy greek yogurt pancakes are made with simple ingredients. Eating healthy doesn’t have to be hard or cost a fortune!
- Oatmeal: You are basically making your own oat flour from store-bought oats. You can use any type — steel cut, quick oats, or old-fashioned. You’re just going to blend the heck out of them anyway!
- Plain Greek Yogurt: You can use either whole milk greek yogurt or non-fat depending on your goals. For added fun, you could even sub this with flavored yogurt (vanilla yogurt is great!) to add a little extra oomph!
- Egg Whites: In addition to the yogurt, egg whites are the secret ingredient to increase the protein count in these pancakes. I like to buy the egg whites in a carton from the store for ease of use, but you can also just separate eggs. It’ll save you a few dollars in the long run!
Making 3-ingredient protein pancakes
Step 1 | Blend the Oats
You will definitely need a blender or food processor for this recipe. In order to grind the oats down to a finer grain, you’ll need to pulse them in your blender/processor. You can make this without grinding your oats, I just find the chunky texture off-putting.
Step 2 | Add the Wet Ingredients
Your egg whites and greek yogurt go in the blender next. Then, blend everything until you have a relatively smooth batter.
Step 3 | Cook the Pancakes
Next, you’ll cook your pancakes on a griddle or in a pan over medium heat. Make sure to use non-stick or to grease your pan with a little butter or oil before you put your pancake batter on. Spoon about 1/4 cup of batter onto the griddle. Your pancakes are ready to turn with a rubber spatula when they bubble slightly. This recipe makes about 6 golden brown pancakes. A serving is 3 pancakes.
Step 4 | Enjoy!
When you’ve cooked all your pancakes, you can enjoy them! My favorite toppings include ripe bananas, a drizzle of peanut butter, a dollop of vanilla greek yogurt, or fresh blueberries. For a treat, you can even use chocolate chips or pure maple syrup!
- If you want a thicker pancake, you can add 1/4 tsp baking powder to the mix.
- To add a little extra protein, you can add a 1/2 scoop of vanilla protein powder to the batter before cooking.
While this is a great recipe on it’s own, you can make some subsitutions to make this work for you!
- For the oats: You can sub 1 cup of whole wheat flour or almond flour. This will change the texture of the pancakes.
- For the greek yogurt: The closest substituion option is cottage cheese. Don’t worry about the texture — it will blend out in the blender. You can also sub regular yogurt in this recipe. This will make flatter, more moist pancakes. You can also sub a cup milk, but you will get something more akin to a crepe.
- For the egg whites: Whole eggs can be used here — you’ll need 2. You can also sub flax eggs. You’ll need 2-3 flax eggs.
- Additional Ingredients: You can add mix-ins to this recipe, including fresh fruit, chocolate chips, vanilla extract, or even 1/2 scoop protein powder!
Look for small bubbles forming on the surface of the pancake and the edges beginning to set. Once the bubbles start to appear and the edges look firm, carefully flip the pancakes with a spatula and cook for another minute or so until golden brown on both sides.
Yes, you can prepare the batter ahead of time and store it covered in the refrigerator for a few hours or overnight. However, the oats may absorb more moisture during storage, so you may need to adjust the consistency with a little more liquid before cooking.
Leftover pancakes can be stored in an airtight container in the refrigerator for a few days. You can also freeze them for longer storage. Reheat in the toaster, microwave, or oven until warmed through before serving.
Yes! You can freeze your pancakes in a freezer bag, then remove them and toast them for a quick and delicious breakfast!
- 1 cup oatmeal
- 1 cup greek yogurt
- 3/4 cup egg whites
- In a blender, pulse the oatmeal until it makes a flour.
- Add the greek yogurt and egg whites. Blend until smooth.
- Pour batter by 1/4 cup amounts onto preheated and greased griddle or pan. Fry pancakes until golden brown on both sides.