Greek Yoghurt Pancakes
Updated: Feb 18
A morning with a stack of pancakes and a good mug of coffee can just not be beaten. This recipe has the added bonus that it is very high in protein so it is also very 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.
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 mixture 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!
Add a dollop of yoghurt and berries between each layer of pancakes. Great additional toppings include sliced banana, coconut flakes, more berries and nuts.
Maria is a Registered Dietitian in Ireland.