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Fluffy Calorie Deficit Greek Yogurt Protein Pancakes

Greek Yogurt Protein Pancakes - featured image
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Light, fluffy, and protein-packed pancakes made with Greek yogurt, perfect for a low-calorie breakfast that supports a calorie deficit without sacrificing flavor.

Ingredients

Scale
  • 1 cup (240 ml) non-fat or low-fat Greek yogurt
  • 3 large egg whites
  • 1 cup (90 g) rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 1–2 tablespoons stevia or preferred sweetener
  • Pinch of salt
  • 1/4 cup (60 ml) almond milk or milk of choice
  • Cooking spray or coconut oil for greasing the pan

Instructions

  1. Grind the oats: Place 1 cup (90 g) of rolled oats into a blender or food processor. Pulse until you get a fine oat flour consistency, about 30 seconds. Stop before it turns into a paste.
  2. Separate and beat egg whites: Carefully separate 3 large egg whites into a clean bowl. Using a whisk or electric mixer, beat until soft peaks form, about 2-3 minutes.
  3. Mix wet ingredients: In a separate bowl, combine 1 cup (240 ml) Greek yogurt, 1/4 cup (60 ml) almond milk, 1 teaspoon vanilla extract, and your sweetener. Stir until smooth.
  4. Combine dry ingredients: Add the oat flour from step 1, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and a pinch of salt to the wet mixture. Stir gently until just combined.
  5. Fold in the beaten egg whites: Using a spatula, carefully fold the egg whites into the batter in batches until the batter is thick but airy.
  6. Preheat the pan: Warm a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or coconut oil. The pan is ready when a drop of water sizzles and evaporates immediately.
  7. Cook the pancakes: Pour about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden brown on both sides.
  8. Serve warm: Transfer cooked pancakes to a plate and keep warm by loosely covering with foil if making a batch. Repeat with remaining batter.

Notes

Beat egg whites to soft peaks for fluffiness. Avoid overmixing batter to keep pancakes light. Use a non-stick pan over medium heat and wait for bubbles before flipping. Keep pancakes warm in a low oven if making a batch. Fresh is best; reheat gently in toaster oven to maintain texture.

Nutrition

Keywords: protein pancakes, Greek yogurt pancakes, low calorie breakfast, healthy pancakes, fluffy pancakes, calorie deficit recipe, high protein breakfast

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