4-Ingredient Coconut Yogurt Protein Pancakes
I'll be the first to admit that I am a breakfast monster. I wake up, roll out of bed and thrash around my kitchen sleepy-eyed, grumbling, "feed me!" like a bear awaking from hibernation. Coffee helps, but without food in my tummy, my brain lingers in a foggy half-dream state.
Despite, or maybe because of, my unabashed addiction to breakfast, I've never been one to make a big, elaborate ordeal out of my first meal of the day. I typically grab my jar of overnight oats or pre-made sweet-potato and feta frittata. First breakfast is more about function than leisure and pancakes have always seemed a bit too tedious of a process.
Then I came up with this recipe. Well, to be fair, even the 4 ingredients and 5 minutes required to whip up the batter is asking a bit too much of me for first breakfast. But for second breakfast, these pancakes are so quick, easy and delicious!
I used Siggi's Greek yogurt (vanilla) for the protein and the natural-sweetness (they use agave nectar which does not spike your blood sugar as much as the white, refined stuff).
I also added an egg for the anti-inflammatory omega-3 fats, antioxidants and vitamin D (all found in the yolk - not the white).
Finally, the coconut flour (I used this one from Bob's Red Mill) is high in fiber while providing even more healthy fats and more protein (and it is naturally gluten-free and paleo, if that is your thing). This combo of ingredients means these pancakes have enough protein for a super satisfying breakfast and all-day energy.
Best of all, I could not believe how delicious they were. Really, really! The coconut gave them a rich flavor that was unexpected in such minimalist pancakes. I topped them with more Siggi's yogurt (I'm seriously obsessed with that stuff right now!) mixed fruit, crumbled walnuts (in my book, nuts with pancakes is a must. I have to have that crunchy balance) and a drizzle of honey. You know when pancakes absorb the honey or syrup and it's like the most amazingly, heavenly thing? Yeah, that happened.
Yield: 4 large or 8 small pancakes
Total Time: 5-7 minutes
- 1/2 cup coconut flour
- 2 eggs
- 12 oz Greek yogurt (Siggi's vanilla)
- 1 tsp baking soda
- Optional toppings: mixed fruit, nuts, more yogurt, honey or syrup
- Small dollup (~ 1 tsp) of coconut oil for cooking the cakes
- Mix the yogurt and egg together until smooth
- In a different bowl, combine the baking soda and coconut flour
- Heat a griddle, nonstick pan or a skillet to medium-high heat and add the coconut oil.
- Combine wet and dry and ingredients and mix well. This batter is much thicker and lumpier than typical pancake batter- don't be scared.
- Once griddle is hot, use a large spoon to dollop on the batter. Spread batter around a bit to get the familiar round-shape (or don't :). As shown in the picture, this batter is definitely stickier and thicker than you may be used to. It also does not bubble the way other batters do.
- Check the bottom after 2-3 minutes and flip once golden brown. Cook again for another ~2-3 minutes.
- Remove pancakes from heat. Stack 'em up high, add your favorite toppings and dig in while they are hot!
After all the recipe testing, I was one lucky girl with enough leftovers to make PB&J-pancake sandwiches to bring with me for power snacks this week. Gotta appreciate the small things in life.
Hope you love these pancakes! Let us know how you modify and your favorite pancake toppings!