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Blog & Recipes

  • by Stephanie Dang

Greek Yogurt Pancakes

This is a great protein-packed pancake recipe to try when you've got some time to make breakfast. Enjoy them with some cut-up fresh fruit, drizzle of maple syrup, and a glass of milk.

As you may have heard..."Breakfast is the most important meal of the day". Although we don't necessarily think this is true (all meals are equally important!), breakfast is still essential to get your day started off right.

Breakfast is the meal that "breaks" the "fast". Depending on when your dinner the last night was, your body is beginning to run out of it's glycogen stores (the storage form of glucose/carbohydrates). And since our brain and muscle's preferred energy source is glucose (carbohydrates), it is important we fuel our body properly at the beginning of the day. Including protein, fibre, and fat with our carbohydrates at breakfast can help you feel full for longer, and keep you satisfied & fuelled until your morning snack or lunch.

Another benefit of eating breakfast is that it has been proven to decrease late night food cravings (specifically high-sugar, high-fat foods). So start your day off with breakfast, even if it's just a glass of milk & a fruit, or a piece of toast with peanut butter. Your body will thank you!

Because this recipe doesn't have any added sugar, these pancakes are not too sweet. Adding fresh fruit, a drizzle of maple syrup, or some cinnamon & brown sugar are all ways to make them a bit sweeter if desired.


2 large eggs 4 Tbsp milk or to desired thickness 2/3 cup plain Greek yogurt 1 tsp baking powder 3/4 cup whole wheat flour

Oil for frying pan


1. Whisk together wet ingredients: eggs, Greek yogurt and milk. 2. Stir 1 tsp baking powder into the flour then add this dry mixture to the wet ingredients. Mix well.

3. Heat oil in non-stick pan. Once oil is hot, spoon pancake batter and cook for ~2 minutes per side, or until golden brown.

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