Easy Greek Yogurt Pancakes with Almond Flour
Deliciously fluffy pancakes made with almond flour and Greek yogurt, offering a nutritious and gluten-free breakfast option.
Ingredients
Pancake Batter Ingredients
- 1 cup almond flour
- 1 cup Greek yogurt (plain)
- 2 large eggs
- 2 tablespoons honey or maple syrup for sweetness
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- Butter or oil for cooking
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Instructions
Preparation
- In a mixing bowl, combine the almond flour, baking powder, and salt. Whisk them together until well blended.
- In another large bowl, beat the eggs. Add the Greek yogurt, honey or maple syrup, and vanilla extract, mixing them until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid over-mixing; some lumps are okay.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
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Notes
Allow batter to rest for a few minutes before cooking for fluffier pancakes. Adjust cooking temperature as necessary for even cooking. Customize the batter with chocolate chips or fruits if desired.