November 06, 2011

Greek Yogurt Pancakes

I often find Chris standing in the kitchen with the fridge door open.  Last night was no exception, as he said to me "have you ever thought about trying this yogurt pancakes recipe?" as he looked at our vanilla Chobani container.  So this morning, Chris made Greek yogurt pancakes.

We both really liked this recipe, and will definitely be making it again.  I thought they tasted great plain, a little better with maple syrup, but the best with fresh berries and whipped cream.

Given the quantity of yogurt and milk in this recipe, I was curious about the protein content.  The recipe made 12 pancakes, so I've listed the nutrition stats for the entire recipe and each pancake below.

Yogurt = 255 calories, 33 grams protein
Skim Milk = 68 calories, 6 grams protein
Egg = 72 calories, 6 grams protein
All-Purpose Flour =  300 calories, 9 grams protein
Whole Wheat Flour = 330 calories, 12 grams protein

Total Calories = 1,025 (85 calories per pancake)
Total Protein = 66 grams (5.5 grams per pancake)

Greek Yogurt Pancakes

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients (12 pancakes)

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups vanilla Greek yogurt
  • 1 egg
  • 3/4 cup milk
  • In a large bowl, whisk together flours, baking powder, baking soda and salt. In a medium bowl, whisk together yogurt, egg and milk. Add yogurt mixture to flour mixture, stir just until combined.
  • Heat skillet over medium-high heat. Lightly coat with cooking spray and pour about 1/4 cup of batter onto pan for each pancake. Flip when bubbles appear and cook until golden brown.

Recipe adapted from: Chobani
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