Servings & Timing
Servings: 6–8 pancakes
Prep Time: 3 minutes
Cook Time: 6 minutes
Total Time: 9 minutes
Ingredients List
Base Ingredients
- 1 cup non-fat Greek yogurt
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1–2 teaspoons erythritol or sugar-free sweetener (optional)
- Pinch of salt (optional but recommended)
Optional Add-Ins (Still 0 Points)
- Cinnamon
- Almond extract
- A splash of unsweetened almond milk (only if batter is too thick)
Instructions
Step 1: Mix the Batter
In a bowl, whisk together Greek yogurt and eggs until smooth.
Add baking powder, vanilla, sweetener, and salt.
Mix until a thick, creamy batter forms.
If the batter is too thick (Greek yogurt brands vary), add 1–2 teaspoons unsweetened almond milk.
Step 2: Preheat the Pan
Heat a nonstick skillet over medium-low heat.
Spray lightly with cooking spray.
Step 3: Cook the Pancakes
Scoop small, round pancakes (they hold shape better when small).
Cook 2–3 minutes until bubbles form and edges look set.
Flip gently and cook another 1–2 minutes until golden and fluffy.
Step 4: Serve
Serve warm with zero-point toppings like fresh berries, sugar-free syrup, or cinnamon.
Additional Notes
- Batter is naturally thick — don’t thin it too much.
- Smaller pancakes cook more evenly and hold shape better.
- For sweeter flavor, add extra erythritol or a splash of vanilla.
- These can be refrigerated for 3 days or frozen for easy weekday breakfasts.
Dietary Info
- 0 WW Points (when using non-fat Greek yogurt)
- High-Protein
- Sugar-Free
- Gluten-Free
- Low-Calorie
Approx per pancake (6 pancakes): - Calories: ~28
- Protein: ~3–4g
- Carbs: ~2–3g
- Fat: ~0g
Flavor Tips & Variations
- Add cinnamon and nutmeg for “French toast”–style pancakes.
- Mix in sugar-free chocolate chips for a dessert version.
- Add almond extract for a rich bakery-style flavor.
- Use lemon extract + blueberries for a bright twist.
Ingredient Substitutions
- Swap Greek yogurt → fat-free Icelandic skyr (makes fluffier pancakes).
- Use monk fruit or stevia instead of erythritol.
- Add 1 tbsp cocoa powder for chocolate pancakes (still low-point, may add 1 point depending on plan).
Recipe Variations & Serving Suggestions
- Pancake Bites: Bake in a mini muffin tin at 350°F for 10–12 minutes.
- Protein Waffles: Add 1 tbsp almond milk and cook in a mini waffle maker.
- Layered Pancake Stack: Alternate pancakes with yogurt and berries for a high-protein tower.
Storage & Make-Ahead
- Fridge: 3–4 days
- Freezer: Up to 2 months
- Reheat: 20–30 seconds in microwave or lightly warm on skillet.
