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You are here: Home / Breakfast / Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein)

July 30, 2022

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein)

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Gluten Free
No Bake
Nut Free
High Protein

Today we’re going to make gluten free greek yogurt Pancakes that are just as light and fluffy as buttermilk pancakes! These Gluten Free Greek Yogurt Pancakes are nice and fluffy, and relatively high in protein. The high fiber coconut flour and the protein in the greek yogurt and eggs will keep you full for the entire day, and so easy to make!

Greek Yogurt Mochi Pancakes
What You'll Find in this Post:
1. Ingredients Used to Make These Gluten Free Greek Yogurt Pancakes
2. Step by Step Guide
3. Recipe Variations and Optional Add Ins for Gluten Free Greek Yogurt Pancakes
4. How to Make this Pancake Recipe Healthier
5. How to Store Gluten Free Greek Yogurt Pancakes
6. Final Tips
7. More Pancake Recipes (HERE)
8. Extra Fluffy Gluten Free Greek Yogurt Pancakes
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

Ingredients Used to Make These Gluten Free Greek Yogurt Pancakes

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Almond Flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Blanched Almond Flour
  • Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
  • Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes. 
  • Baking Powder – like this one
  • Eggs – I used large eggs for this recipe
  • Light olive oil – or other neutral flavored oils. If you don’t have olive oil, you can use canola oil or avocado oil here if you’d like. Coconut oil is also a great alternative in this recipe.Baking Powder
  • Greek Yogurt – Greek yogurt is an ingredient that I use to lighten up my cake, muffins and quick bread recipes. I often use it instead of sour cream when I bake because Greek yogurt is higher in protein and nutrients. I like using the Fage brand because of its thicker consistency, but I’ve found that other brand work just as well in my recipes. I’d recommend using full fat or 2% fat to make the pancakes extra tender. 

A plant-based or non-dairy yogurt (like coconut yogurt) could be used instead of Greek yogurt. The only problem with that would be that non-dairy yogurts tend to have more liquid. So if substituting, I’d suggest that you only add half of the dairy-free kind. Also, strain the extra liquid (the whey portion) before you measure and use it in the recipes.

Step by Step Guide

How to Make Gluten Free Greek Yogurt Pancakes

STEP 1

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder)

STEP 2

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

Add the wet ingredients (eggs, oil, yogurt) and mix until smooth.

STEP 3

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

Here’s a batter pic, for your reference

STEP 4

Greek Yogurt Mochi Pancakes on frying pan

Cook pancakes over low-medium heat (full directions in the recipe card)

STEP 5

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.

STEP 6

Greek Yogurt Mochi Pancakes

Repeat with the remaining batter, and stack ’em up!

STEP 7 – OPTIONAL

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

For evenly sized pancake rounds, I used a mini cake mold / biscuit cutter to press the pancakes into small circles. This is completely optional, but it makes the pancakes look extra special.

STEP 8 – Also optional

how to top Greek Yogurt on top of the Pancakes

I used a portion scoop to place a dollop of greek yogurt on top of the stacked pancakes.

Recipe Variations and Optional Add Ins for Gluten Free Greek Yogurt Pancakes

  • You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting.
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes

How to Make this Pancake Recipe Healthier

  • Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
  • You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
Greek Yogurt Mochi Pancakes texture

How to Store Gluten Free Greek Yogurt Pancakes

  • It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days and reheat them over a lightly greased skillet until warm.
  • These pancakes can also be frozen up to 4 months. Make sure to freeze them in a single layer, or in between sheets of parchment paper, so that they aren’t frozen in one big stack.

Final Tips

  • Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
  • Use lid to cook slowly.
  • Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
  • Preheat the skillet/ pan first, and don’t forget to lightly oil your pan to prevent sticking.

More Pancake Recipes (HERE)

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Fluffy Homemade Almond Flour Pancakes with Banana
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Flourless Zucchini Pancakes (Made in the Blender)
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
How to Make Applesauce Pancakes (with a Flourless Option!)
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
How to Make Healthier Japanese Obanyaki Pancakes (Made with Applesauce)
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
Flourless Pancakes – Extra Fluffy Pancakes made with Tofu (Tofu Pancakes)
Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt Pancakes
The Best Pumpkin Mochi Pancakes Recipe (Chewy, Healthy & Gluten Free)
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pin image Gluten Free Greek Yogurt Pancakes 5
Greek Yogurt Mochi Pancakes

Extra Fluffy Gluten Free Greek Yogurt Pancakes

Gluten Free Greek Yogurt Pancakes Recipe (Healthy & High in Protein) - Greek Yogurt PancakesAll Purpose Veggies
This recipe makes just enough pancakes for 1-2 people. Please use the 2x 3x options on the recipe card for larger servings.
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 5 small (5″) pancakes
Calories 161 kcal

Ingredients
  

  • 1/2 cup mochiko flour, sweet rice or glutinous rice flour
  • 2 Tbsp coconut flour
  • 2 Tbsp granulated sugar of choice*
  • 1 1/2 tsp baking powder
  • 2 large eggs
  • 2 Tbsp light olive oil or melted coconut oil
  • 1/3 cup Greek yogurt , fat free or low fat

Instructions
 

  • In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder)
  • Add the wet ingredients (eggs, oil, yogurt) and mix until smooth. The batter will be slightly thick.
  • To cook pancakes, heat a skillet, or griddle over medium low heat**
  • Lightly grease the pan with olive oil, butter, or spray oil.
  • Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
  • For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
  • Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
  • Cook for a couple more minutes until the center of the pancakes are cooked through
  • Repeat with the remaining batter.
  • For evenly sized pancake rounds, I used a mini cake mold / biscuit cutter to press the pancakes into small circles. This is completely optional, but it makes the pancakes look extra special.
  • Enjoy!

Notes

*I used monk fruit sweetener in this recipe, but you can use regular granulated sugar or other sugar-free substitutes such as erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions.
**On my stovetop where 10 is the highest heat setting, I used a 5 to preheat, and then cooked the pancakes at a 4 setting
TIPS:
1. Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.

Nutrition

Calories: 161kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 75mgSodium: 168mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin D: 0.4µgCalcium: 101mgIron: 1mgZinc: 0.4mg***Net Carbs: 15g
Keyword pancakes
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: Breakfast, Gluten-Free, Mochi, Nut-Free, Spring, Summer, Top Posts, Trending Now Tagged With: coconutflour, glutenfree, HighProtein, mochi, no-bake, NutFree, pancakes, yogurt

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