These Healthy Greek Yogurt Pancakes are the fluffiest and softest pancakes ever! They're made with gluten-free flour, greek yogurt, and whipped egg whites.
What makes these pancakes special?
These pancakes are similar to souffle pancakes in that they're incredibly fluffy and soft. They're made with whipped egg whites which gives them a soft texture.
The main two ingredients here are greek yogurt and eggs. There's only a little bit of gluten-free flour and no sugar. This makes these pancakes sugar-free and keto!
You can add a little coconut sugar if you'd like but I like to keep them sugar-free and add maple syrup on top. This way you know exactly how much sweetener you're adding.
These are definitely my favorite pancakes to make!
Making greek yogurt pancakes:
You only need 6 ingredients, all of which you probably already have! It takes about 30 minutes from start to finish to make these and the results are totally worth it!
- eggs - egg whites separated and whipped
- greek yogurt - you can use any yogurt you have, if you don't want to use dairy, you can use a vegan yogurt
- gluten-free flour - I like Bob's Red Mill GF flour blend
- vanilla extract - substitute fresh vanilla bean if you have any
- baking powder - to help them rise and get puffy
- sea salt - for whipping the egg whites
Whipped egg whites FAQ:
Make sure the bowl and your mixer are clean and dry. Any oil or egg yolk will hinder the process and your egg whites won't whip properly.
No. Some people add salt, sugar, and cream of Tartar but eggs will whip on their own too without a problem. I only add a little bit of fine sea salt.
You know they are whipped well when there are stiff peaks when you take out the beaters.
Folding egg whites mean stirring it in by lifting and folding the batter over the egg whites until they're incorporated. Be gentle, if you stir it too much, the egg whites will deflate and turn watery.
Yes. It's ok if there are a few lumps of whipped egg whites here and there. It's better than over-mixing it.
More pancake recipes:
- Chocolate Chip Apple Cider Pancakes (gluten-free)
- Buckwheat Banana Blueberry Pancakes (vegan)
- Chai Spiced Pancakes with Cashew Cream (vegan)
- 4 large eggs, separated (you need 4 egg whites and 2 egg yolks)
- 1 cup greek yogurt
- 1 teaspoon vanilla extract
- ½ cup gluten-free flour blend (I like Bob’s Red Mill 1:1 blend)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- avocado oil for cooking (or sub butter)
- For serving: maple syrup, butter, more yogurt, berries, or any other fruit
- Start by separating the egg whites from the egg yolks. Add 4 egg whites into a large bowl and set aside until ready to whip.
- Into another bowl add 2 egg yolks, 1 cup greek yogurt, 1 teaspoon vanilla extract, ½ cup gluten-free flour, and ½ teaspoon baking powder. Mix well until incorporated and set aside.
- Add ¼ teaspoon sea salt to the egg whites and whip until the egg whites are white with stiff peaks.
- Add ⅓ of the egg whites into the batter and mix to loosen it up. You don’t have to worry about deflating them here.
- Add the rest of the egg whites in two stages and gently fold them into the batter. It’s ok if there are some lumps.
- Heat about 1 teaspoon avocado oil in a large pan over medium-high heat. Spoon the batter on the pan and form pancakes. Lower the heat to medium and cook each pancake for 2-3 minutes on one side, flip, and cook for 1-2 on the other side or until golden. Repeat with the rest of the batter and add more oil as needed.
- Best served immediately with maple syrup, berries, butter, or yogurt if desired.
The recipe calls for four eggs but you only use 2 egg yolks. Save the remaining two for another recipe or just add them to your omelet!
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. It is counted without any toppings.
Keywords: sugar-free, keto, yogurt, pancakes