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Healthy Greek yogurt pancakes made with almond flour on a plate

Greek Yogurt Pancakes

Quick and easy Greek yogurt pancakes that are thick, tender, and lightly nutty with a delicious vanilla finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2/3 cup almond flour Preferably a finer grind like King Arthur.
  • 2 tbsp coconut flour Helps with stability.
  • 1/4 tsp baking powder Just enough for lift.
  • pinch salt
Wet Ingredients
  • 1/2 cup Greek yogurt Use a thick yogurt like Fage 2%.
  • 1/2 tsp vanilla For flavor balance.
  • 1/4 cup egg whites Provides lift.

Method
 

Mix Dry Ingredients
  1. In a medium bowl, stir together the almond flour, coconut flour, baking powder, and a pinch of salt.
Add Wet Ingredients
  1. Add the Greek yogurt, vanilla, and egg whites. Stir until you have a thick, cohesive batter.
Let Batter Rest
  1. Allow the batter to rest briefly for a minute or two.
Cook Pancakes
  1. Preheat a nonstick skillet or well-seasoned pan over medium to medium-low heat.
  2. Spoon the batter into the pan and gently spread each pancake into a small round.
  3. Cook until the edges look set and the center is less glossy, then flip carefully.
  4. Finish cooking until lightly browned and springy in the center.

Notes

Smaller pancakes are easier to flip. Store cooled pancakes in an airtight container and reheat gently.