Fluffy Greek Yogurt Pancakes
Enjoy these light, fluffy, and protein-packed Greek yogurt pancakes. Made with almond and coconut flour, they are a delicious and satisfying low-carb breakfast that comes together in just 15 minutes.
Equipment
- large bowl
- Medium bowl
- Whisk
- Spatula
- Non-stick skillet or griddle
- Lid
Ingredients
- ½ cup Almond flour
- 1.5 tbs Coconut flour
- ⅓ cup Plain greek yogurt
- ½ teaspoon Vanilla
- ¼ teaspoon Baking powder
- ¼ cup Egg whites
Instructions
Mix the Batter
- In a large bowl, whisk together the almond flour, coconut flour, and baking powder until well combined and no clumps remain.
- In a separate medium bowl, whisk the plain Greek yogurt, vanilla, and egg whites until the mixture is smooth and creamy.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter will be thick; do not overmix.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it if needed. Low heat is important as these pancakes brown quickly.
- Scoop about ¼ cup of batter per pancake onto the hot pan. Cover the pan with a lid to help the centers cook through with steam.
- Cook on the first side for 5 to 7 minutes, or until bubbles appear on the surface and the edges look set and dry.
- Carefully flip the pancakes, cover again, and cook for an additional 2 to 3 minutes, until they feel springy and are fully cooked.
Serve
- Transfer the warm pancakes to a plate and serve immediately with your favorite toppings.
Notes
Cooking Tip: Cook on medium-low heat and use a lid. The gentle heat gives the inside time to cook through before the outside burns, and the trapped steam helps create a fluffy, moist center.
Pro Tip for Fluffiness: Do not overmix the batter. Stop folding as soon as the flour is incorporated. For maximum lift, you can beat the egg whites to soft peaks separately before gently folding them into the final batter.
Troubleshooting: If the batter seems too thick, add a small splash of milk or water. If it appears too loose, stir in 1 teaspoon more of coconut flour and let it rest for a minute to absorb the liquid.
Storage: Let pancakes cool completely before storing in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pancakes on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.