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Greek Yogurt Pancakes and Pineapple-Blueberry Syrup

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


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


  • 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


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


  • 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
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