Ready in: 20 minutes · Serves: 2 · Technique: Cooking on a skillet · Storage: Refrigerate for up to 3 days, or freeze for up to a month.
Quick Answer
Delicious low-calorie protein pancakes topped with cinnamon Greek yogurt make for a perfect, guilt-free brunch option.
Ah, New York in the fall! The air is crisp, the leaves are drenched in shades of amber and crimson, and there’s an undeniable buzz that comes with the anticipation of Thanksgiving and the festive season. With family gatherings coming up and holiday brunches on the horizon, I’ve been craving a dish that’s not only delicious but also guilt-free. Enter my new favorite: Low-Calorie Protein Pancakes with Cinnamon Greek Yogurt.
A Cozy Holiday Treat
These pancakes are the ultimate solution for nourishing and satisfying a crowd while keeping things healthy. Rich in protein and flavored with warm cinnamon, they’re sure to become a staple at any autumn gathering.
Why You’ll Love This Recipe
- Healthy and guilt-free alternative to traditional pancakes, perfect for fall brunches.
- Packed with protein from Greek yogurt and oats, keeping you full and satisfied.
- Quick and easy preparation—ready in no time, even on busy mornings.
- Deliciously flavored with cinnamon and ripe bananas, making it a family favorite.
- Versatile topping options allow you to customize each serving to your liking.
Ingredients
Here’s what you’ll need to whip up these delightful pancakes:
For the Pancakes:
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 cup unsweetened almond milk (or milk of your choice)
- 1 ripe banana
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- A pinch of salt
For the Cinnamon Greek Yogurt Topping:
- 1 cup Greek yogurt (I prefer full-fat for creaminess)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cinnamon
- Fresh fruits (like sliced strawberries or blueberries) for garnish
How to Make Low-Calorie Protein Pancakes with Cinnamon Greek Yogurt (Step-by-Step)
Follow these easy steps to create fluffy and delicious pancakes that are sure to impress!
Step 1: Prepare the Pancake Batter
In the bowl of my food processor, I toss in the rolled oats and pulse them until they resemble a fine flour—making these pancakes incredibly fluffy. I then add the vanilla protein powder, almond milk, ripe banana, baking powder, cinnamon, and salt. I blend the mixture until it’s smooth and creamy, enjoying the sweet scent of banana and cinnamon.
Step 2: Cooking the Pancakes
I heat a non-stick skillet over medium heat and add a tiny pat of butter to grease the surface. Once the butter melts and starts to bubble, I pour about a 1/4 cup of the pancake batter into the skillet. I watch for bubbles forming on top, which usually takes about 2-3 minutes. When the edges look set, I flip the pancake and let it brown on the other side for another minute. The aroma is irresistible!
Step 3: Prepare the Cinnamon Greek Yogurt
While my pancakes cook, I mix Greek yogurt, honey (or maple syrup), and cinnamon in a small bowl. The creamy, spiced blend is simply heavenly!
Step 4: Serve It Up
Once my pancakes are fluffy and golden, I stack them on a plate and dollop the cinnamon yogurt on top. A sprinkle of fresh fruits adds a burst of color and freshness to this delightful brunch dish.
Common Mistakes to Avoid
- Don’t overmix the batter: This can lead to dense pancakes instead of fluffy ones; blend just until combined.
- Ensure your skillet is adequately heated: If the heat is too low, the pancakes may cook unevenly. If it’s too high, they’ll burn before cooking through.
- Skip the salt: A pinch of salt enhances all the flavors, so don’t omit it!
Tips and Tricks for Success
- Adjust the thickness: If your batter looks too thick, add a splash more almond milk.
- Keep pancakes warm until serving: Preheat your oven to 200°F and place cooked pancakes on a baking sheet until you’re ready to serve.
- Experiment with toppings: Try nut butter, chia seeds, or even a sprinkle of cocoa powder in the batter for a twist.
Variations
- Use different types of milk: Substitute almond milk with oat, soy, or regular milk.
- Add nuts: Incorporate walnuts or pecans for a crunchy texture.
- Switch out the protein powder: Try chocolate protein powder for a different flavor profile.
- Mix in berries: Fold in blueberries or raspberries for added fruitiness.
How to Serve
- Top with cinnamon Greek yogurt and fresh fruits.
- Drizzle with honey or maple syrup for added sweetness.
- Garnish with a sprinkle of cinnamon for extra flavor.
- Serve alongside a side of nuts or granola for added crunch.
Make Ahead and Storage
- Make Ahead: You can prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours.
- Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat pancakes in a toaster or microwave until warmed through.
- Freezing: Freeze cooked pancakes in a single layer and then transfer to an airtight container for up to a month.
Recipe Notes / What I Learned
Throughout my recipe testing, I discovered just how adaptable pancakes can be. By using ripe bananas as a natural sweetener, I not only cut down on added sugars but also embraced a rich, moist texture that keeps me coming back for more! Plus, the combo of protein from the Greek yogurt and oatmeal makes these pancakes a nutritious powerhouse—perfect for fueling chilly New York mornings.
Yield and Serving Size
Yield: 8 pancakes · Serving Size: 2 pancakes
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 15g protein · 30g carbs · 5g fat
Delicious Low-Calorie Protein Pancakes with Cinnamon Yogurt
Ingredients
Equipment
Method
- In a food processor, pulse the rolled oats until they resemble a fine flour. Add protein powder, almond milk, ripe banana, baking powder, cinnamon, and salt. Blend until smooth.
- Heat a non-stick skillet over medium heat and add a small pat of butter. Once melted, pour about 1/4 cup of batter into the skillet. Cook until bubbles form, then flip and cook for another minute.
- In a small bowl, mix Greek yogurt, honey (or maple syrup), and cinnamon until well combined.
- Stack the pancakes on a plate, dollop the cinnamon yogurt on top, and garnish with fresh fruits.
Notes
FAQs
1. Can I use a different type of milk for the pancakes?
Yes, you can substitute unsweetened almond milk with any milk of your choice, such as cow’s milk, soy milk, or oat milk.
2. How can I make these pancakes dairy-free?
To make the pancakes dairy-free, use a dairy-free yogurt alternative, such as coconut yogurt, in place of Greek yogurt.
3. Can I use a different fruit instead of bananas?
Absolutely! You can replace bananas with applesauce or any other fruit puree. However, keep in mind that it may slightly change the flavor and texture.
4. How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month. Reheat in the toaster or microwave.
5. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for a day. Just give it a good stir before cooking, as it may thicken.
