These Greek Yogurt Pancakes are served with a homemade Pineapple-Blueberry Syrup to be light, fluffy and so good for a special breakfast.
Starting my mornings off with a delicious breakfast is definitely a MUST for me and it doesn’t get much better than pancakes. Am I right? Growing up pancakes were always considered such a treat – sweet and fluffy all drizzled with gooey maple syrup, I mean it was like dessert for breakfast. Well pancakes don’t have to be unhealthy and just because these aren’t loaded with sugar doesn’t mean they have to taste bad either. These Greek yogurt pancakes are one of my FAVORITE things to make my husband and I in the mornings and they are so easy.
The pancakes are great, yes, but that syrup. Oh, my! 
Greek Yogurt Pancakes and Pineapple-Blueberry Syrup
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Wholesome pancakes get a delicious upgrade with a homemade pineapple-blueberry syrup. Refined sugar-free!
Ingredients
- 1/2 cup (118 ml) oat flour (or 3/4 cup old fashioned oats ground into flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup (59 ml) protein powder (or additional oat flour)
- 2-4 packets stevia (or 1-2 tbs sweetener of choice, or to taste)
- 1/3 cup (79 ml) low calorie yogurt of choice
- 2 large (1/3 cup) egg whites
- 1/4 cup (59 ml) pineapple juice
- 1/2 cup (118 ml) blueberries
- 1 tablespoon sugar free or regular maple syrup
Instructions
- Make the pancakes: In a medium bowl, mix together the dry ingredients. Add the remaining ingredients and mix well.
- Cook the pancakes: Preheat skillet or griddle to medium heat (approximately 350°F/177°C). Spray with cooking spray and pour 2-3 tablespoons of batter for a medium pancake or 1/4 cup for a larger pancake. Cook for a couple of minutes until the edges turn brown and bubbles form on top. Flip with a spatula and cook until browned on the other side.
- Make the syrup: Combine blueberries, pineapple juice, and syrup in a small saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the sauce has thickened (about 5 minutes).
- Serve warm over pancakes.
Notes
- For fluffier pancakes, gently fold the wet and dry ingredients together rather than vigorously mixing.
- To adjust sweetness, taste the pancake batter before cooking and add more stevia or sweetener as needed.
- The pineapple-blueberry syrup can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 300
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What type of Greek yogurt should I use for the pancakes?
You can use either plain full-fat or low-fat Greek yogurt, depending on your preference for creaminess and flavor.
How do I make the Pineapple-Blueberry Syrup less sweet?
You can reduce the amount of sugar added to the syrup or use fresh or frozen pineapple and blueberries without added sugars for a more natural flavor.
Can I substitute the all-purpose flour in the pancake recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.
