any good morning starts with pancakes.

mmm…pancakes. They seem a little more like a guilty pleasure indulgence these days than part of a wholesome weekday morning start, but what if they could be added to our typical breakfast routine, guilt-free? Well, if whole-grains, protein, fiber, omega-3 fatty acids and low fat & calories are usually a part of your breakfast checklist – you are in luck!

It all started when I was having a greek yogurt topped with berry and oats one morning, and I glanced at the side of my greek yogurt container….yogurt pancakes? That could be delicious…and since I’m eating the greek yogurt to start my day with protein, a protein-filled pancake sounds even better. Turns out the yogurt pancakes are ridiculously yummy – even when nutritionally-packed up a bit more than the Chobani container calls for (I swap the all-purpose flour with whole wheat and add ground flax seeds for the added fiber & omega-3 fatty acids).

All of these ingredients come together for a delicious pancake that touts half the calories & fat of your typical boxed variety, 0 saturated fat (boxed varieties usually have 1 g per pancake), less carbs, sodium and sugar, and more fiber! It’s win-win-win-win-win-win!!

Warning: these guys are really yummy, and like anything else, portion control is key. I recommend making a batch (and if not serving to your family), pair one with eggs whites sauteed with spinach or veggies for a totally well-rounded start to your day, and freeze all extras: this turns them into your own frozen, healthy pancakes easily eaten the next day by simply popping one in the toaster!

Perfect Yogurt Pancakes


1 1/2 C whole-wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 tbsp ground flax seeds
1 large egg, slightly beaten
1½ C (12oz) Vanilla 0% Chobani Greek Yogurt
1/2 C non-fat milk
Vegetable oil cooking spray
Optional: add fruit (like blueberries or bananas) or nuts (like chopped walnuts) to please any palate, or just add a new twist for yourself!


Mix all dry ingredients together in large bowl. Whisk egg, Chobani and milk together.  Pour wet mixture into dry mixture and whisk until smooth.  Heat skillet over medium high heat.  Spray pan with cooking spray. For each pancake, scoop 1/4 cup batter onto skillet.  Flip when bubbles appear on top and cook until golden brown, about 1 minute.

Nutrition Information (per pancake): Calories 75, Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 16mg, Sodium 229mg, Carbohydrate 13g, Fiber 0g, Sugars 2g, Protein 4g

For the original Chobani recipe, click here.


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