Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
Imagine waking up to a comforting, aromatic stack of Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt—perfectly golden, fluffy, and packed with protein to fuel your morning. This recipe brings together the natural warmth of cinnamon, the tangy punch of Greek yogurt, and the wholesome goodness of oats for a breakfast that feels as indulgent as it is healthy. It’s a bona fide favorite for anyone seeking a nutritious, energizing, and satisfying way to start the day, and you’ll love how effortless it is to prepare!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt lies in the simple blend of pantry staples that each play a critical role in creating tender, flavorful pancakes. Whether you’re a meal prep pro or a breakfast beginner, every ingredient has purpose—so let’s break down what you need and why it matters.
- Rolled oats: Provides hearty texture and wholesome nuttiness; use gluten-free oats if needed for a GF option.
- Plain non-fat Greek yogurt: Lends moisture, tang, and a creamy protein boost to each bite.
- Egg whites: Helps bind the pancakes together while keeping them light and ultra low-calorie.
- Vanilla or unflavored protein powder: Infuses an extra layer of protein and gentle sweetness—choose your favorite variety.
- Ground cinnamon: Brings cozy spice and an irresistible aroma that wake up every sense.
- Baking powder: Lifts the batter for those essential fluffy pockets.
- Vanilla extract: Enhances all the flavors with fragrant, bakery-style notes.
- Pinch of salt: Balances out the flavors and highlights the sweetness and spice.
- Cooking spray or a bit of oil for the pan: Ensures golden pancakes that flip with ease and don’t stick.
How to Make Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt
Step 1: Blend Everything Together
Gather all your ingredients and toss them right into a blender or food processor. This step is wonderfully quick—just process until the mixture is silky smooth and everything is thoroughly combined. You’ll know it’s ready when there are no visible bits of oats and the batter is luxuriously creamy. This easy blend guarantees even texture and evenly distributed flavors in every pancake.
Step 2: Let the Batter Rest
Let your fresh batter sit for 2–3 minutes. It might seem like a small step to wait, but those few moments allow the oats to absorb extra moisture from the yogurt and egg whites. The result? Your Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt come out extra fluffy with the perfect thickness for flipping.
Step 3: Preheat and Grease the Pan
Set a nonstick skillet or griddle over medium heat, and either mist it with cooking spray or brush with a bit of oil. A preheated, well-greased pan is your best friend for releasing pancakes that are gorgeously golden on the outside while staying tender inside. Proper temperature and greasing also keep your pancakes picture-perfect.
Step 4: Cook the Pancakes
Pour 2–3 tablespoons of batter per pancake onto the skillet. Watch closely—as bubbles begin to form on the surface, you’ll know it’s time to flip (usually about 2–3 minutes). Cook the other side for another 1–2 minutes, until each pancake is golden brown and cooked through. Repeat until all the luscious batter is used. Your kitchen will smell heavenly thanks to the cinnamon!
Step 5: Serve with Favorite Toppings
Pile the warm, fluffy pancakes onto plates and top them with a big dollop of Greek yogurt, a sprinkle of cinnamon, and perhaps a drizzle of sugar-free syrup. The combination is not only visually appealing but boosts flavor and protein even further. Now it’s time to dig in and savor each forkful!
How to Serve Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt
Garnishes
The simplest way to upgrade your stack is with garnishes! A cloud of plain or flavored Greek yogurt adds creaminess and a little tang, while extra cinnamon dusted on top enhances that cozy depth. Chopped nuts, fresh berries, or a drizzle of sugar-free maple syrup are all fabulous, too—each bite feels thoughtfully special.
Side Dishes
While these pancakes are a hearty meal on their own, you can round out your breakfast with some color and freshness. Try serving alongside a fruit salad bursting with citrus, sliced bananas, or crisp apple matchsticks for contrast. For even more protein, a couple strips of turkey bacon or a veggie scramble work beautifully with the warm, spiced flavors.
Creative Ways to Present
Turn your Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt into a brunch showstopper! Stack them tall with alternating layers of Greek yogurt and fresh fruit, or use cookie cutters to create mini pancake “sliders” for entertaining. Roll them up with yogurt and berries inside for a playful take on crepes—pretty, handheld, and perfect for kids or guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store your pancakes in an airtight container in the refrigerator for up to 3 days. They won’t lose their tenderness and are a breeze to reheat, making them a fantastic option for speedy, healthy breakfasts all week long.
Freezing
For busy mornings, these Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt freeze beautifully. Cool completely, then layer between sheets of parchment paper and place in a freezer-safe zip-top bag. Freeze for up to 2 months—just grab and go whenever the pancake craving strikes!
Reheating
Reheat your pancakes straight from the fridge or freezer: pop them into the toaster for a crisp edge, or microwave gently (about 20–30 seconds) for a softer, tender result. Either way, you’ll have a ready-to-eat, protein-rich breakfast in less time than it takes to brew your coffee.
FAQs
Can I make these Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt dairy free?
Absolutely! Swap in a dairy-free Greek-style yogurt (such as almond or coconut) and use a plant-based protein powder. The pancakes will keep their lovely texture and flavor, while catering to your dietary needs.
Can I use instant oats instead of rolled oats?
You can use instant oats if that’s what you have! They blend up easily and create an ultra-smooth batter. Just note that the pancakes might come out a little thinner, but the delicious flavor sticks around.
What’s the best protein powder for this recipe?
Both vanilla and unflavored protein powders work well. Go for a clean, high-quality whey or plant-based protein that you like the taste of, since it’ll influence the pancake’s flavor profile.
Can I double the recipe for meal prep?
Definitely—the recipe doubles (or even triples) with no problem. Just blend up larger batches and cook as usual. Pancakes freeze and reheat beautifully, so you’ll be set for effortless breakfasts.
What can I use instead of egg whites?
If you prefer an eggless version, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg white, allowed to sit for 5 minutes). The result will be slightly different in texture but still tasty and protein-rich.
Final Thoughts
If you’re looking for a breakfast that’s the perfect blend of comfort and nutrition, you’ll adore making—and eating—these Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt. They’re quick, satisfying, and endlessly customizable, sure to bring a smile to your morning routine. Give them a try and treat yourself to a wholesome, protein-packed start you’ll want to revisit again and again!
Print
Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt Recipe
- Total Time: 15 minutes
- Yield: 6 small pancakes 1x
- Diet: Vegetarian
Description
These Low-Calorie Protein Pancakes with Cinnamon and Greek Yogurt are a delicious and nutritious breakfast option that is high in protein and low in calories. Made with wholesome ingredients like rolled oats, Greek yogurt, and protein powder, these pancakes are easy to whip up and perfect for a satisfying morning meal.
Ingredients
Dry Ingredients:
- 1/2 cup rolled oats
- 1 scoop vanilla or unflavored protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
Wet Ingredients:
- 1/2 cup plain non-fat Greek yogurt
- 2 egg whites
- 1/2 teaspoon vanilla extract
Additional:
- Cooking spray or oil for the pan
Instructions
- Blend the Batter: Place all ingredients in a blender or food processor and blend until smooth. Let the batter sit for 2–3 minutes to thicken slightly.
- Cook the Pancakes: Heat a nonstick skillet over medium heat, coat with cooking spray. Pour 2–3 tablespoons of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
- Serve: Top with Greek yogurt, cinnamon, or syrup. Enjoy!
Notes
- You can add mashed banana or blueberries to the batter for extra flavor.
- Pancakes can be stored in the fridge and reheated in the toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 5mg
