Greek Yogurt Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate, lightly sweet pancakes made with Greek yogurt that are crisp on the edges and tender inside. Serve these protein-rich breakfast pancakes with fresh berries and your favorite toppings.
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Nutrition & ingredients
Ingredients
serves 4- 2 large eggs
- 4 Tbsp milk (or to the desired thickness)
- 5.3 oz Vanilla Greek Yogurt (about 2/3 cup - I used Tillamook 2%)
- 1 tsp baking powder
- 3/4 cup all-purpose flour (*)
- 1 Tbsp Coconut oil to saute (or light olive oil, or butter)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 55mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.