Light and tasty Greek yogurt pancakes are healthy, low carb and keto. The batter is unsweetened, so you can top them with the sweet low carb topping of your choice.
We really enjoyed these healthy Greek yogurt pancakes today for brunch. They are healthy, low carb and keto, and will not jack up your blood sugar the way wheat flour pancakes do.
I love adding Greek yogurt to batters. It adds wonderful creaminess and also increases the protein content of baked goods. It’s great in cakes too – this almond flour Greek yogurt cake is wonderful.
If you wish, you can use sour cream instead of Greek yogurt.
I make these Greek yogurt pancakes with coconut flour. The batter is pleasantly thick and easy to work with, but make sure to cook them on medium-low heat, because they burn easily. Since coconut flour is so absorbent, I highly recommend that you measure it by weight and not by volume, for the most accurate results.
I know this is somewhat unusual, but I don’t add any sweetener to pancake batter. I simply find it unnecessary, since I top them with a sweet topping anyway.
If you prefer your pancakes sweetened, you could add 2 tablespoons of any granulated sweetener, or the equivalent in stevia. I sometimes do this, and then I top the pancakes with just unsalted butter, and they are excellent.
PS. Another great recipe for low carb pancakes is this recipe for low carb cream cheese pancakes.
Greek Yogurt Pancakes
- 4 large eggs
- 1 cup whole milk plain Greek yogurt (or sour cream)*
- 1 tablespoon vanilla extract
- 6 tablespoons coconut flour (42 grams)
- ½ teaspoon baking soda
- Cooking spray
- Preheat oven to warm (150-170 degrees F). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt and vanilla extract.
- Add the coconut flour and baking soda and whisk until smooth.
- Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
- Using a 4-tablespoon ice cream scoop or measuring cup, transfer three mounds of the batter into the skillet. Cook the pancakes until bottoms are golden brown, 2-3 minutes.
- Carefully flip the pancakes - they're not as sturdy as wheat flour pancakes - and cook until golden and set, 2 more minutes.
- Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.