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Greek Yogurt Pancakes

Prep Time
10 min
Cook Time
40 min
Yields
4 servings

The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.

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ingredients

6-oz
can unsweetened pineapple juice
1
cup frozen wild blueberries
1
large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
2
cups 2% Greek yogurt
4
large eggs
2
tbsp light brown sugar
1
tsp finely grated lemon zest
½
cup all-purpose flour
1 ½
tsp baking soda
Kosher salt
Cooking spray
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directions

Step 1

Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.

Step 2

Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.

Step 3

Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.

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