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Greek Yoghurt Pancakes

Updated: Jun 9

A morning with a stack of pancakes and a good mug of coffee can just not be beaten. This recipe has the bonus that it is very high in protein, so it is also very filling (and you don't need any protein powder)! Depending on what toppings you choose to add to these pancakes have the potential to provide a very nutritious start to the day.

Download the recipe as a pdf below for easy saving and printing
Greek Yoghurt Pancakes
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  • 40g oats

  • 2 eggs

  • 100g 0% fat greek yoghurt

  • 1/2 tsp vanilla essence

  • 1/2 tsp baking powder

  • Optional: 1 sachet of sweetener, e.g. Splenda, canderel

Chocolate Peanut Butter Sauce:

  • 1 tbsp chocolate chips

  • 1 tbsp smooth nut butter


  • Blend the oats in a food processor until they resemble flour. Add the eggs, baking powder, vanilla essence and yoghurt and whisk together (with an electric whisk if possible).

  • Heat your pan on medium heat with some cooking spray or oil. Add approx 2 tbsp of the mixture to the pan to make one pancake. Depending on the pan size, you can cook 2-3 at once. Cook each pancake for 2-3 minutes before flipping it with a spatula.

  • Repeat until you have none of the mixtures left, and stack your pancakes high!

  • For the sauce, melt the chocolate chips slowly in the microwave, 10-20 seconds at a time. When melted, stir in the peanut butter and combine well.

  • Add your desired toppings and drizzle over the sauce.

  • Pause and enjoy!

Serving Recommendations:

Add a dollop of yoghurt and berries between each layer of pancakes. Additional toppings include sliced banana, coconut flakes, more berries and nuts.

Maria is a registered dietitian in Ireland and Bermuda. She is passionate about making diet and nutrition education accessible to all. We hope you enjoy these recipes, and please reach out and let us know if you make them. Dietetic appointments and services are available online; email Corporate wellness and health promotion services are available online in Cork, Kerry and Dublin.

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