Greek Yogurt Berry Pancakes

Name: Greek Yogurt Berry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup whole wheat flour or whole wheat pastry flour; ½ cup old-fashioned rolled oats; 1 ½ tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground cinnamon; ¼ tsp. kosher salt; 1 cup milk; ½ cup plain or vanilla Greek yogurt; 2 large eggs; 1 Tbsp. pure vanilla extract; 1 cup fresh or frozen blueberries or raspberries; Berries and chopped nuts, for serving; Maple syrup, for serving

By Julie Andrews |

I love a fluffy stack of pancakes for breakfast.

But what I don’t love is the feeling of overloading on simple carbohydrates, so I developed a fabulous pancake recipe with whole grain flour, old-fashioned oats, Greek yogurt and berries, making it higher fiber AND higher protein.

But what I didn’t sacrifice is the taste and fluffiness we all know and love about traditional pancakes. The yogurt not only adds protein, but it gives the pancakes a fluffy and spongy texture; the cinnamon and vanilla (I always add extra) provides a ton of flavor; and the oats give the pancakes a heartiness that is super satisfying.

I also love the endless topping options for these pancakes – nuts, nut butters, berries and real maple syrup, to name a few.

And if you’re interested in a lower carb, higher fat pancake recipe, try using a mix of almond and coconut flours instead of whole wheat flour and oats!