Whoever said pancakes were bad for you, and something to be eaten only on a special occasion, was W-R-O-N-G.
Or, quite possibly, they had simply never tasted these pancakes.
As demonstrated by my 1001 pancake recipes, I have quite a thing for, well… pancakes! They’re fluffy, sweet, and downright the perfect thing to wake up to on a Saturday or Sunday morning.
But does that mean they can’t be enjoyed every day of the week?
I like to think not! 😉
These pancakes are simply too good to only be enjoyed every once in a while. And by “good”, I don’t just mean unbelievably fluffy, but downright good for you.
Why? Let’s just glance at the ingredients! First: there’s no butter, white all purpose flour, or sugar included in this recipe. In fact, there isn’t any milk or gluten either! So you almost never have to worry about dietary restrictions when serving these to a crowd- and trust me when I tell you the crowd will keep coming back for more the minute they taste them!
Additionally, the Greek Yogurt, baking powder, and egg whites used in this recipe make the pancakes incredibly fluffy, while the high protein content will leave you feeling full and satisfied all day. Not to mention, they’re practically bursting with blueberries, and therefore that much more divine.
Perfect for freezing the weekend before and enjoying all week long, or simply sharing with a family member, these pancakes will never disappoint.
And with that being the case, I certainly do not see a problem in enjoying a short stack every single day! 😉
Greek Yogurt Blueberry Pancakes
- 1/4 c gluten free flour
- 1 c old fashioned oats
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 c plus 2 tbs egg whites (or 1 egg)
- 1/2 c nonfat Greek yogurt
- 1 1/2 tsp white vinegar
- 1 tsp melted coconut oil
- dash of cinnamon
- 3/4 c blueberries
Blend old fashioned oats in a blender or food processor until the consistency of oat flour is reached. Pour into a small bowl and mix in gluten free flour, baking soda, and baking powder. In a large mixing bowl, combine egg whites, Greek yogurt, vinegar, and coconut oil and stir until smooth. Add a dash of cinnamon and sweeten as desired. Pour dry ingredients into wet and stir until a few lumps remain. Pour 1/4 c pancake batter onto a griddle or pan preheated over medium heat and greased. Top with blueberries. Once bubbles begin to form along the edges, flip with a spatula and let cook for an additional minute. Remove pancake from the heat and repeat with the remaining batter. Plate and top with desired toppings, such as honey, maple syrup, or fruit. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 9-10 4″ pancakes)