These Greek Yogurt Pancakes with Blueberries & Honey take a lighter approach to a brunch staple. Unlike most pancakes, they aren’t laden with cream, sugar, or other high-calorie ingredients. Instead, we used coconut flour, Greek yogurt, egg whites, and coconut milk to optimize flavor. And the best part? This recipe remains true to our healthy mantra. Blueberries, almonds, and honey make these Greek yogurt pancakes naturally sweet and guilt-free.
You can serve these at your next brunch, or just whip up a batch for the next weekend breakfast for your family! You can add or substitute fruit toppings, such as strawberries or bananas, or drizzle with a bit more honey or maple syrup if your sweet tooth isn’t satisfied.
Yields: 2 servings | Calories: 284 | Total Fat: 6g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 1016mg | Carbohydrates: 44g | Fiber: 8g | Sugar: 34g | Protein: 15g | SmartPoints: 11
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup Greek yogurt
- 2 egg whites
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/4 cup light coconut milk
- 1 lemon (zested)
- 1 cup blueberries, divided
- 1/2 cup sliced almonds, lightly toasted, to garnish
- 1/4 cup honey (to serve)
In small mixing bowl, mix flour, salt, and baking soda.
In a separate bowl, whisk together yogurt, egg whites, honey, vanilla, coconut milk, and lemon. Gradually add flour mix into the yogurt mix. Gently stir until just combined. If batter is too thick, add a little coconut milk to thin. Once desired consistency is reached, carefully fold in half the blueberries.
Lightly spray skillet with nonstick spray and heat to medium high heat. Once hot, pour approximately 1/4 cup batter onto skillet. When edges of pancake begin to look dry and the bubbles in the center pop, flip. Cook until second side is golden brown. Repeat with remaining batter.
Serve sprinkled with remaining blueberries, toasted almonds, and drizzled with honey.
Adapted from Michael Symon & The Chew.