I spotted this fabulous idea to make pancakes with Greek Yogurt and I had to try it out!  I mean, it’s a super duper easy recipe and I’m a sucker for super duper easy . . . especially if it’s healthy too!  Besides, Greek Yogurt is a staple at my house so it just made sense that I would give these pancakes a try.  All you need is one container (5.3 – 6 ounce) of Greek Yogurt, an egg, a smidge of flour, and baking soda.

They’re good people.  They truly are.  They are good in a different-kind-of way though.  These aren’t going to be your traditional fluffy, buttermilk pancake, but they are definitely good in other ways.  They are a bit more dense, but are probably the most filling pancakes I have ever made.  You can “flavor” them any way you choose by just choosing a flavor of Greek Yogurt that you love.  These ones here were made with strawberry yogurt.  You can bet-your-bottom-dollar that I’ll be trying several more flavors of yogurt as the days and weeks go on.  They are not overly sweet, which I love!  I also love that there’s no added sugar to the recipe either.  We were able to get enough sweetness to balance these out by topping our pancakes with sugar-free maple syrup.

Four ingredients.  That’s it!  Easy peasy!  You’ll find the batter to be extra thick . . . like a thick cake batter.  To ensure that the pancakes cook all the way through I suggest slightly flattening them out once you have them on the skillet to cook.  I used my cookie scoop to get an even number of pancakes (I got four by using about 2 1/2 scoops per pancake), but you can also just eyeball it too.

Have fun experimenting with these.  I hope you’ll love having an easy, protein-filled breakfast option!