The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.
Recipe courtesy of Food Network Kitchen
Greek Yogurt Pancakes
Total:
50 min
Active:
10 min
Yield:
4 servings (about 16 pancakes)
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Active:
10 min
Yield:
4 servings (about 16 pancakes)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.

Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.

Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.

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