Greek Yogurt Pancakes (High Protein)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 90 g Oats (ground into flour (use certified gluten free oats to ensure this recipe is gluten free))
- 1 tbsp Baking powder ((use certified gluten free baking powder to ensure this recipe is gluten free))
- 0.5 tsp Cinnamon
- 2 Eggs
- 2 tablespoons Maple syrup
- 1 tsp Vanilla extract
- 225 g 0% fat Greek yogurt
- 60 ml Skim milk
Method
- In a mixing bowl, add 90 g Oats (blended into flour), 0.5 tsp Cinnamon and 1 tbsp of Baking powder. Mix it all together.
- In a separate bowl combine 2 Eggs, 2 tbsp Maple syrup, 1 tsp Vanilla extract, 60 ml Skim milk and 225 g 0% Greek yogurt.
- Add the dry ingredients to the wet ingredients. Mix well to combine everything.
- Heat a little butter in a pan over a medium heat and add spoonfuls of the batter.
- Cook for 2-3 minutes, flip and cook for a further 2 minutes.