If you’re on the lookout for a breakfast that’s as nourishing as it is delicious, I’m thrilled to share my favorite Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe. These pancakes feel indulgent with their fluffy texture and warm cinnamon hint, yet they pack in protein and keep the calories in check. Perfect for a satisfying morning or a post-workout boost, this recipe combines wholesome oats, creamy Greek yogurt, and just the right touch of vanilla and spice to keep your taste buds smiling. Once you try these pancakes, you’ll want to make them your go-to breakfast staple.
Ingredients You’ll Need
What’s fantastic about this Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe is how simple, yet thoughtfully selected the ingredients are. Each one plays a crucial role in creating the perfect balance of flavor, texture, and nutrition, ensuring these pancakes come out light, fluffy, and protein-packed every time.
- Rolled oats (1/2 cup): Blended into oat flour, they provide fiber and a mild, nutty base for the batter.
- Plain nonfat Greek yogurt (1/2 cup): Adds creamy moisture and a boost of protein without extra fat.
- Large egg whites (2): Give structure and extra protein while keeping fat minimal.
- Vanilla protein powder (1 scoop, ~30g): Infuses the pancakes with protein and a smooth vanilla undertone.
- Ground cinnamon (1/2 teaspoon): Brings comforting warmth and depth of flavor.
- Baking powder (1/2 teaspoon): Ensures those pancakes get fluffy and rise beautifully.
- Vanilla extract (1/4 teaspoon): Enhances sweetness and complexity.
- Pinch of salt: Balances the flavors and elevates the overall taste.
- Nonstick spray or oil: Just enough to keep your pancakes from sticking as they cook.
- Optional toppings: Extra Greek yogurt, fresh fruit, sugar-free syrup, or chopped nuts to personalize your stack.
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 turn into a fine, smooth oat flour. This step is key as it creates the perfect pancake texture that’s both tender and substantial without any added flour.
Step 2: Blend the Batter
Next, add Greek yogurt, egg whites, vanilla protein powder, ground cinnamon, baking powder, vanilla extract, and a pinch of salt right into the blender with your oat flour. Blend everything until the mixture is smooth and creamy. Let the batter rest for 2–3 minutes to thicken it up ever so slightly — this helps your pancakes hold their shape during cooking.
Step 3: Heat the Skillet
Warm a nonstick skillet or griddle over medium heat and lightly grease it with nonstick spray or a small amount of oil. This ensures each pancake releases easily and achieves a beautiful golden crust.
Step 4: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes until you see bubbles forming on the surface, signaling it’s time to flip. Then, turn the pancake and cook for another 1 to 2 minutes until both sides are golden brown and the pancake is cooked through. Repeat this process with the remaining batter.
Step 5: Serve Warm
Serve these delightful pancakes warm alongside your preferred healthy toppings like fresh fruit or a dollop of extra Greek yogurt. Their light cinnamon scent and subtle vanilla notes make every bite a joy.
How to Serve Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Garnishes
To elevate your pancake experience, consider topping with a swirl of extra plain or flavored Greek yogurt for creamy tang, a sprinkle of cinnamon, or fresh berries for a burst of juicy brightness. Chopped nuts add crunch and healthy fats, while a drizzle of sugar-free syrup keeps things sweet yet guilt-free.
Side Dishes
These pancakes pair wonderfully with light sides such as a green smoothie, a handful of fresh fruit, or even a small serving of scrambled egg whites. The protein-packed pancakes are substantial enough on their own, but a simple side can round out the meal perfectly.
Creative Ways to Present
Get playful with layering by alternating your pancakes with spoonfuls of Greek yogurt and fruit compote to create a tasty, visually appealing stack. Serve in a fresh skillet for a rustic brunch vibe or wrap the pancakes with a bit of nut butter and banana slices for a handheld delight on the go.
Make Ahead and Storage
Storing Leftovers
If you’ve made extra pancakes (which is often the case because they’re so good!), store them in an airtight container in the refrigerator for up to 4 days. This keeps them fresh and ready for quick breakfasts or snacks.
Freezing
For longer storage, these pancakes freeze beautifully. Lay them flat in a freezer-safe container or bag with parchment paper between layers to prevent sticking. They can be kept in the freezer for up to 2 months without losing their flavor or texture.
Reheating
Reheat refrigerated or frozen pancakes by warming them in a toaster oven, regular oven, or microwave. This Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe reheats easily without drying out, so your breakfast feels freshly made every time.
FAQs
Can I use regular flour instead of oats?
While you can substitute regular flour, oats bring a unique texture, fiber, and a pleasant nuttiness that flour lacks. Using regular flour may alter the texture and nutrition profile slightly.
Is this recipe suitable for a gluten-free diet?
Yes! As long as you use certified gluten-free rolled oats, this recipe is naturally gluten-free and perfect for those with sensitivities.
Can I replace the egg whites with whole eggs?
You can. Using whole eggs will add a bit more richness and fat but will still yield delicious pancakes, just with a slightly different nutritional balance.
What if I don’t have protein powder?
Although protein powder adds extra protein and flavor, you can still make tasty pancakes without it. You might want to add a bit more Greek yogurt or another protein source if you want to keep the protein content high.
How can I make the pancakes fluffier?
Letting the batter rest before cooking helps. Also, ensuring your baking powder is fresh and properly measuring it contributes to fluffier pancakes.
Final Thoughts
I genuinely encourage you to try this Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe. It’s everything you want in a healthy breakfast — full of flavor, packed with protein, and wonderfully light. Once you see how easy it is to whip up this nutritious, tasty stack, I promise it will become a beloved part of your morning routine.
Print
Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
These Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt offer a nutritious and delicious breakfast option that’s high in protein and fiber, gluten-free when using certified oats, and perfectly fluffy with a hint of cinnamon. Made with simple ingredients and cooked on the stovetop, they are ideal for a healthy morning meal or prep ahead breakfast.
Ingredients
Dry Ingredients
- 1/2 cup rolled oats
- 1 scoop vanilla protein powder (about 30g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- pinch of salt
Wet Ingredients
- 1/2 cup plain nonfat Greek yogurt
- 2 large egg whites
- 1/4 teaspoon vanilla extract
For Cooking and Serving
- Nonstick spray or a bit of oil for the skillet
- Optional toppings: extra Greek yogurt, fresh fruit, sugar-free syrup, or chopped nuts
Instructions
- Prepare oat flour: Add the rolled oats to a blender and blend until they become a fine flour texture, ensuring a smooth pancake batter.
- Make the batter: Add the Greek yogurt, egg whites, vanilla protein powder, ground cinnamon, baking powder, vanilla extract, and a pinch of salt to the blender. Blend again until the batter is smooth and well combined. Let it sit for 2–3 minutes to thicken slightly for better pancake consistency.
- Heat skillet and grease: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with nonstick spray or a small amount of oil to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface of the pancakes, then flip carefully. Cook for an additional 1–2 minutes until the pancakes turn golden brown and are fully cooked through.
- Serve: Repeat the cooking process with remaining batter. Serve the pancakes warm with your choice of healthy toppings such as extra Greek yogurt, fresh fruit, sugar-free syrup, or chopped nuts for added flavor and texture.
Notes
- For an added boost of fiber, stir in 1 tablespoon of ground flaxseed into the batter.
- You can substitute rolled oats with oat flour and adjust the batter thickness with a splash of almond milk if needed.
- These pancakes are excellent for meal prep—store them in the fridge for up to 4 days or freeze for longer storage.
