Healthy Greek Yogurt Lemon Pancakes

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Seemingly-endless winter is just around the corner. Dragging myself out of comfy blankets while it’s cold outside is so difficult for me, and that’s where motivation comes in. And what can be made more motivating than being greeted by a warm and indulgent breakfast? Breakfast is the time when I soak in a few moments of peace, observe the weather and plan for the whole day. I have realised how carving out a little solitude in the mornings makes a world of difference to my whole day.



The recipe that I am sharing will have you bouncing out of bed each morning and excited to start a brand new day.The Greek Yogurt Lemon Pancakes is an easy, delicious and wholesome breakfast recipe that your whole family will love. The yogurt and milk add plenty of moisture to the batter, making the pancakes extra soft and giving a protein boost.

Are you looking for other healthy breakfast ideas?You can also check out my Banana Oats Pancakes , Chocolate Walnut Oatmeal and Chocolate Chia Seed Pudding

I love adding lemon zest and lemon juice to the pancake batter, which elevates the flavors to another level!


You will never have to feel guilty about having pancakes once you try these!



Creamy Tomato Spinach Pasta Healthy Greek Yogurt Lemon Pancakes
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 8 servings
Calories per serving: 164kcal


Ingredients:
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 2 lemons
  • ¼ cup lemon juice
  • ¾ cup milk
  • 1 cup plain Greek yogurt
  • 2 eggs
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions:
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  2. In another bowl, combine the yogurt, eggs, milk, lemon juice, honey and vanilla extract. Whisk until well combined.
  3. Pour the wet ingredients into the dry ingredients and gently whisk to combine it all. Let the batter rest for 5 minutes.
  4. Heat a nonstick pan over medium heat, coat the pan with butter. Once hot, drop about 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes.
  5. Serve warm with fresh berries and honey/maple syrup.

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