Description
If you want to know how to make fluffy pancakes: Greek yogurt is the answer! This gluten free Greek yogurt pancakes recipe is made with almond flour, banana and blueberries and will totally knock your socks off!
Scale
Ingredients
- 1 ripe banana, mashed
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup flour (1/2 cup GF all purpose flour, 1/2 cup almond flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup milk
- 1 cup frozen blueberries
- 1 teaspoon unsalted butter, for skillet
Instructions
- In a large bowl, mash banana and stir in Greek yogurt; whisk in eggs and vanilla.
- Stir in flour, baking powder, and baking soda.
- Whisk milk into batter and carefully fold in blueberries.
- In a large non stick skillet, heat butter over medium heat.
- Once pan is heated and butter begins to melt, spoon batter onto pan; cook until golden brown on one side and bubbles form on uncooked side; flip and cook until golden brown on both sides.
Notes
Note: As you cook greek yogurt pancakes it’s important to adjust the temperature, often you will need to turn temperature down to medium low after the first couple pancakes.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 158
- Sugar: 6g
- Sodium: 86mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 57mg
Keywords: greek yogurt blueberry pancakes, homemade fluffy pancakes, pancakes from scratch