Tuesday, February 28, 2012

Fluffy Greek Yogurt Pancakes

I wish I could say that I slaved away last night making delicious homemade enchiladas.


But alas, I have Amy's Kitchen to thank for this dinner.


Even though they weren’t homemade, I thoroughly enjoyed these enchiladas. Also, it is important to note that I didn’t notice they contained tofu (I have an irrational fear of the spongy food) until after they were already in the oven, but I decided to give them a try anyways. Well, I’m happy to report that I couldn’t even taste the tofu and still loved the meal.


Also, in case you didn’t notice, I try really hard to make frozen meals seem more homemade. Doing little things like putting the food on a nice plate and serving them with a homemade side (sautéed onion and red bell pepper in this case) really does make it taste better, I swear Winking smile.


Alright, enough about last night’s frozen dinner. Let’s talk about something I actually cooked: breakfast this morning!


You all know about my little obsession with Julie’s Greek yogurt protein pancakes. Well, today I set out to create my own recipe, hoping to create a fluffier pancake as well as reduce the calories a bit (including the fruit topping and maple syrup, my Greek yogurt protein pancake that I normally make is around 500 calories). I’d definitely say I was successful!

Fluffy Greek Yogurt Pancakes

Serves 1


  • 1/4 cup flour
  • 1/4 cup old fashioned oats
  • 1 tsp baking powder
  • 1/2 cup Greek yogurt (I used vanilla Chobani) 
  • 1 egg white
  • 1/2 tsp vanilla


Mix flour, oats, and baking powder together in small mixing bowl. Add Greek yogurt, egg white, and vanilla and stir until thoroughly mixed (an immersion blender would be ideal, but I just used a spoon). Batter will be thick. Pour (or spoon) batter onto hot, greased skillet or pan, divided into three pancakes. Cook on medium heat for one to two minutes, until bottom is slightly browned. Flip pancakes and cook for one to minutes on other side. Plate and top with syrup and fruit (or more Greek yogurt!).

Nutritional information (NOT including toppings): Calories: 295.8 | Total fat: 1.8 g (Saturated fat: 0.3 g) | Cholesterol: 0 mg | Carbohydrates: 47.1 g | Dietary fiber: 2.8 g | Sugar: 10.3 g | Protein: 21.7 g


These were seriously the best Greek yogurt pancakes that I’ve ever had. The addition of flour and baking powder makes them fluffy and taste much more like a “pancake,” but you can still taste the Greek yogurt and I like the chewiness that the oatmeal adds.


After the addition of maple syrup (1 Tbsp) and fresh berries, this breakfast totaled out to about 400 calories. Not bad for a big old plate of pancakes! Do yourself a favor and go make these.


Annnnnd I’m off! I have to give a presentation at my rotation today. Today’s topic: Compounding for hospice!

Catch ya later Smile


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