Greek Yogurt Protein Pancakes

close up of a plate of stacked protein pancakes topped with cinnamon apples

Protein pancakes made with gluten-free baking mix, Greek yogurt, and eggs totaling 20 grams of protein per serving! *Makes about 23 four-inch pancakes

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 64kcal

Author Amee

Ingredients

2 cups Pamela's gluten free baking mix or another whole grain baking mix *see notes
32 oz plain Greek yogurt I love the Oikos Triple Zero
1 whole egg
3 tbsp egg whites
1 tsp vanilla extract
1/2 cup water
1 whole apple cut into small chunks (I like galas, fuji or any other crisp sweet apple)
1 tsp cinnamon

Instructions

Blend all ingredients, except apple and cinnamon, in a large bowl with a mixer or large whisk.
Stir until thoroughly combined
Heat a griddle over med/high heat
Spray griddle with a high heat cooking spray or coconut oil (I use the Chosen Blends oil spray)
Drop pancakes by 1/4 cup full onto hot griddle and cook until bubbles form
Flip and cook on the other side until lightly golden.
Cook apples in a small, microwave-safe glass dish covered with a lid for 3 minutes or until soft
Serve over pancakes
Top with sugar-free syrup, if desired

Notes

Make sure that you're using a baking mix with leavening ingredients (not all-purpose flour) so they turn out light and fluffy.

You want to whisk the pancake batter well but do not overmix! It's okay if it's a bit lumpy.
Be sure to grease your skillet well and let it heat up completely before dropping the batter.
When the bubbles begin to burst at the surface of the pancake, it's time to flip.
Four 4" pancakes total 256 calories and 20 grams of protein. The apples are not included in the macros.
For smaller, "silver dollar" size pancakes, use 2 tablespoons of batter per pancake.

Nutrition