Are you tired of boring, heavy pancakes that leave you feeling sluggish? Get ready to revolutionize your breakfast with these protein-packed, nutrient-dense Greek Yogurt and Flax Pancakes! Imagine a morning where your breakfast is not just delicious, but also incredibly healthy - crispy on the outside, fluffy on the inside, and bursting with berry goodness. These pancakes are about to become your new morning obsession, offering a perfect balance of taste and nutrition that will supercharge your day.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup Greek yogurt
- 1/2 cup almond milk
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup mixed berries
Instructions
- In a mixing bowl, combine 1 cup of Greek yogurt and 1/2 cup of almond milk. Stir well until the mixture is smooth and creamy.
- Add 2 tablespoons of honey and 1/2 teaspoon of vanilla extract to the yogurt mixture. Mix thoroughly to incorporate all the ingredients.
- In a separate bowl, whisk together 1/2 cup of whole wheat flour, 1/4 cup of ground flaxseed, and 1 teaspoon of baking powder. Ensure there are no lumps and the dry ingredients are well combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter rest for about 5 minutes. This allows the flaxseed to absorb moisture and helps the pancakes become fluffier.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of cooking spray or oil if desired.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate. Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve the pancakes warm, topped with 1 cup of mixed berries. You can also drizzle additional honey or maple syrup on top if desired.
Tips
- Let the batter rest for exactly 5 minutes - this is the secret to achieving ultra-fluffy pancakes by allowing the flaxseed to absorb moisture.
- Use medium heat to prevent burning and ensure even cooking. If the pan is too hot, you'll get burnt exteriors and raw interiors.
- Don't overmix the batter! Lumps are good - they help create a lighter, more tender pancake texture.
- Check for bubbles on the surface before flipping - this indicates the pancake is ready to turn.
- If you want extra protein, consider adding a scoop of protein powder to the dry ingredients.
- For meal prep, these pancakes freeze beautifully. Stack with parchment paper between layers and reheat in a toaster.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
