If you’re craving a breakfast that balances health and indulgence, let me introduce you to the game-changer: the Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe. These pancakes are incredibly fluffy, packed with protein, and perked up with just the right amount of cinnamon warmth. Not only do they satisfy your morning hunger, but they also keep the calories in check without sacrificing flavor. Whether you’re looking for a quick weekday breakfast or a wholesome weekend treat, this recipe truly checks all the boxes.
Ingredients You’ll Need
This recipe keeps it beautifully simple with everyday ingredients that you probably already have in your kitchen. Each component plays a special role—rolled oats for texture and fiber, Greek yogurt for creaminess and protein, and cinnamon adding that comforting hint of spice that makes these pancakes unforgettable.
- Rolled oats (1/2 cup): Blended into flour, they create a hearty, nutritious base for the batter.
- Nonfat plain Greek yogurt (1/2 cup): Provides creamy moisture and a hefty protein boost without excess fat.
- Egg whites (2 large): Essential for binding and adding extra protein while keeping it light.
- Baking powder (1/2 teaspoon): Helps the pancakes rise and get fluffy.
- Ground cinnamon (1/2 teaspoon): Adds warm, aromatic flavor that complements the yogurt perfectly.
- Vanilla extract (1/2 teaspoon): Brings subtle sweetness and depth to the batter.
- Pinch of salt: Enhances all the flavors, balancing the sweetness.
- Optional sweetener (1 teaspoon honey or stevia): For a touch of natural sweetness if desired.
- Nonstick spray or coconut oil: For greasing the pan and preventing sticking.
- Fresh fruit or extra Greek yogurt: Great for topping, adding color, flavor, and extra freshness.
How to Make Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Step 1: Prepare the oat flour
Start by adding the rolled oats to your blender and pulse until they become a fine flour. This step is the foundation for the fluffy, tender texture of the pancakes and makes a subtle nutty backdrop.
Step 2: Blend the batter
Next, add the Greek yogurt, egg whites, baking powder, cinnamon, vanilla extract, salt, and optional sweetener directly into the blender with your oat flour. Blend everything until smooth and thick. This creates a rich, velvety batter with an inviting aroma thanks to the cinnamon.
Step 3: Rest the batter
Let your batter rest for about 2 to 3 minutes. This helps it thicken just a bit more, ensuring the pancakes cook up fluffy and hold together well on the griddle.
Step 4: Cook the pancakes
Preheat a nonstick skillet or griddle over medium heat and lightly grease it using nonstick spray or a small amount of coconut oil. Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until you notice bubbles forming on the surface. Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 5: Serve warm and enjoy
Serve your Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe warm. Top with fresh fruit, extra Greek yogurt, or a drizzle of honey for a little extra sweetness and texture that your taste buds will adore.
How to Serve Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Garnishes
Fresh berries like blueberries or sliced strawberries provide a vibrant burst of color and natural sweetness that complements the cinnamon and creamy yogurt beautifully. A sprinkle of chopped nuts or a dusting of extra cinnamon can add a lovely crunch and aromatic finish.
Side Dishes
Pair these pancakes with a light side of scrambled egg whites or a green smoothie for a well-rounded breakfast. If you want something warm and comforting, a small bowl of oatmeal or a cup of herbal tea makes a delightful accompaniment.
Creative Ways to Present
For a fun twist, try stacking the pancakes with layers of Greek yogurt and fruit between each flapjack, then drizzle with honey or a touch of nut butter. Another idea is to roll the pancakes with a filling of cinnamon-spiced yogurt for a bite-sized treat that’s perfect for brunch gatherings or grab-and-go mornings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, these pancakes keep really well in the fridge for up to 3 days when stored in an airtight container. Just pop them in the fridge and enjoy whenever you need a quick protein-packed breakfast or snack.
Freezing
For meal prep convenience, freeze the pancakes by placing parchment paper between them in a sealed container or freezer bag. They freeze beautifully for up to 2 months and thaw quickly when you’re ready to eat.
Reheating
Reheat in a toaster or oven for best texture, allowing them to regain their fresh-from-the-pan warmth and slight crispness on the edges. Microwaving works too if you’re in a hurry, but watch closely to avoid rubberiness.
FAQs
Can I use gluten-free oats in this recipe?
Absolutely! Using certified gluten-free oats will keep the pancakes both gluten-free and delicious without any change in texture or flavor.
Is it okay to use whole eggs instead of egg whites?
You can swap in whole eggs, but keep in mind the calorie and fat content will be higher. The egg whites give the pancakes their light texture while keeping them low calorie and protein-packed.
Can I add protein powder to the batter?
Yes, adding a tablespoon of unflavored or vanilla protein powder is a great way to boost the protein even further without impacting flavor or texture much.
What can I use instead of Greek yogurt?
Nonfat plain Greek yogurt works best because of its thick consistency and protein content, but you could substitute with skyr or a dairy-free yogurt alternative if preferred, just expect a slight change in texture.
Are these pancakes suitable for meal prepping?
Definitely! Because they store well in the fridge and freeze nicely, they are ideal for batch cooking your breakfasts ahead of time to save precious mornings.
Final Thoughts
You’re going to love how the Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe makes mornings feel so much better—healthy, flavorful, and effortlessly satisfying. Give this recipe a try and watch how it becomes your go-to for nourishing breakfasts that don’t compromise on taste or texture. Your future self will thank you!
Print
Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (about 4 small pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie, Vegetarian
Description
These Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt offer a delicious, nutritious breakfast option that’s high in protein and low in calories. Made with simple ingredients like rolled oats, egg whites, and nonfat Greek yogurt, these pancakes are fluffy, flavorful, and lightly spiced with cinnamon. Perfect for a healthy start to the day, they can be topped with fresh fruit or extra yogurt for added taste and nutrition.
Ingredients
Dry Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Wet Ingredients
- 1/2 cup nonfat plain Greek yogurt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- Optional sweetener: 1 teaspoon honey or a few drops of stevia
Cooking
- Nonstick spray or a small amount of coconut oil for the pan
- Fresh fruit or extra Greek yogurt for topping (optional)
Instructions
- Prepare oat flour: Add the rolled oats to a blender and pulse until a fine flour forms, which will help create a smooth pancake batter.
- Make batter: Add Greek yogurt, egg whites, baking powder, cinnamon, vanilla extract, salt, and optional sweetener to the blender with the oat flour. Blend until smooth and thick.
- Rest batter: Let the batter rest for 2–3 minutes so it can slightly thicken and improve the pancake texture.
- Preheat pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with nonstick spray or a small amount of coconut oil.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface.
- Flip and finish cooking: Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with fresh fruit, extra Greek yogurt, or a drizzle of honey if desired.
Notes
- To increase protein content, add 1 tablespoon of unflavored or vanilla protein powder to the batter.
- If using sweetened Greek yogurt, reduce or omit any added sweetener like honey or stevia.
- Pancakes can be made ahead and stored in the refrigerator for up to 3 days or frozen for meal prep convenience.
