Greek Yogurt Pancakes and Pineapple-Blueberry Syrup

There’s something undeniably delightful about starting your day with a stack of fluffy pancakes. These Greek Yogurt Pancakes are not only light and airy but also packed with protein, making them a nutritious choice for breakfast. Topped with a luscious Pineapple-Blueberry Syrup, this dish transforms your morning routine into a tropical getaway. Let’s dive into this recipe that promises to bring sunshine to your breakfast table.

Why You’ll Love This Recipe

Imagine pancakes that are not only delicious but also healthier than your average breakfast fare. The combination of Greek yogurt and oats creates a unique texture that is both satisfying and nourishing. This recipe is perfect for those who are looking for a quick but wholesome breakfast option. Plus, the homemade Pineapple-Blueberry Syrup adds a burst of flavor that complements the pancakes beautifully. It’s a perfect way to enjoy seasonal fruits while getting a good dose of protein and fiber.

Ingredient List

• 1/2 cup oat flour (or 3/4 cup old-fashioned oats ground into flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup protein powder (or additional oat flour)
• 2-4 packets stevia (or 1-2 tablespoons sweetener of choice, or to taste)
• 1/3 cup low-calorie yogurt of choice
• 2 large egg whites (approximately 1/3 cup)
• 1 cup fresh pineapple, diced
• 1 cup fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon water

What You’ll Need (Gear)

• Mixing bowls – for combining your pancake batter and syrup ingredients.
• Whisk – to blend the ingredients smoothly.
• Non-stick skillet or griddle – for cooking your pancakes to perfection.
• Spatula – to flip the pancakes without any mess.
• Small saucepan – for preparing the syrup.

Stepwise Method: Greek Yogurt Pancakes and Pineapple-Blueberry Syrup

Step 1: Prepare the Pancake Batter

In a mixing bowl, combine the oat flour, baking powder, baking soda, protein powder, and stevia. Whisk the dry ingredients together until they are well-mixed.

Step 2: Add Wet Ingredients

In a separate bowl, combine the Greek yogurt and egg whites. Stir until smooth. Gradually add this mixture to the dry ingredients, mixing until just combined. Be careful not to overmix; you want your pancakes to stay fluffy!

Step 3: Preheat the Skillet

Heat your non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or cooking spray to prevent sticking.

Step 4: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Step 5: Make the Pineapple-Blueberry Syrup

In a small saucepan, combine the diced pineapple, blueberries, lemon juice, and water. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the fruits soften and release their juices. Use a fork to mash the mixture slightly for a thicker syrup consistency.

Step 6: Serve and Enjoy

Stack your pancakes on a plate and drizzle the warm Pineapple-Blueberry Syrup over them. Enjoy your delicious Greek Yogurt Pancakes with a refreshing tropical twist!

Dietary Swaps & Alternatives

• Gluten-free: Substitute oat flour with a gluten-free flour blend.
• Dairy-free: Use a dairy-free yogurt alternative, such as almond or coconut yogurt.
• Vegan: Replace egg whites with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Protein boost: Use a plant-based protein powder if desired.

Little Things that Matter

The key to fluffy pancakes is not to overmix your batter. A few lumps are perfectly fine! Additionally, if you want to add some extra flavor, consider mixing in a teaspoon of vanilla extract or a pinch of cinnamon to the batter.

Using fresh fruits in your syrup not only elevates the taste but also adds a beautiful color to your dish, making it even more appetizing.

Storage & Reheat Guide

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave. The syrup can be stored separately in the fridge for up to a week. Just warm it slightly before serving again.

Reader Questions

Can I freeze the pancakes?

Absolutely! You can freeze the pancakes in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag. They can be reheated straight from the freezer.

Can I use frozen fruits for the syrup?

Yes, frozen fruits can be used for the syrup. Just be aware that they may release more liquid during cooking, so you might need to adjust the amount of water you add.

How can I make these pancakes sweeter?

If you prefer a sweeter pancake, feel free to increase the amount of stevia or other sweeteners to your taste. You can also add a drizzle of honey or maple syrup on top before serving.

What can I serve with these pancakes?

These pancakes pair wonderfully with fresh fruit, nut butter, or even a dollop of additional yogurt for extra creaminess. You can also serve them alongside scrambled eggs or turkey bacon for a complete breakfast.

Don’t Miss These

• Sally’s Baking Addiction – for more delicious breakfast ideas.
• Pinch of Yum – for healthy and easy recipes.
• Minimalist Baker – for plant-based recipes and tips.

Time to Try It

Now that you’ve got all the details on how to make Greek Yogurt Pancakes and Pineapple-Blueberry Syrup, it’s time to get cooking! This recipe is not just a meal; it’s an experience that brings joy to your morning routine. Whether you’re cooking for yourself or for others, these pancakes are sure to impress. So gather your ingredients and get ready to enjoy a scrumptious breakfast that’s both nutritious and satisfying. You’ll be coming back to this recipe again and again!