Now Reading
Greek Yogurt Pancakes and Pineapple-Blueberry Syrup

Greek Yogurt Pancakes and Pineapple-Blueberry Syrup

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!

See Also

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Yogurt Pancakes and Pineapple-Blueberry Syrup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kim Lee
  • Total Time: 20 minutes
  • Yield: 5 servings 1x

Description

These pancakes are made with wholesome ingredients and then topped with a refined-sugar free blueberry-pineapple syrup


Ingredients

Scale
  • 1/2 cup oat flour (or 3/4 cup old fashioned oats ground into flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup protein powder (or additional oat flour)
  • 24 packets stevia (or 12 tbs sweetener of choice, or to taste)
  • 1/3 cup low calorie yogurt of choice
  • 2 large (1/3 cup) egg whites

BLUEBERRY PINEAPPLE SYRUP:

  • 1/4 cup pineapple juice
  • 1/2 cup blueberries
  • 1 tablespoon sugar free or regular maple syrup

Instructions

  • Make the pancakes: In a medium bowl, mix together the dry ingredients. Add the rest of the ingredients and mix well.
  • Cook the pancakes: Preheat skillet or griddle on medium heat. Spray with cooking spray and pour the batter depending on a desired size of a pancake (2-3 tbsp for a medium or 1/4 cup for larger ones). Cook for a couple minutes until you see the edges turning brown and bubbles start to form on the 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; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Serve warm over pancakes!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Pan Frying
  • Cuisine: Greek American

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top