Greek Yoghurt Pancakes (gluten-free)

If you haven’t tried adding Greek yoghurt to your pancake batter, you’ve been missing out! These Greek yoghurt pancakes are next-level good – a little tangy, super fluffy, and packed with protein to keep you full and energised. The best part? They’re made in minutes with the help of a blender. Just toss in the ingredients, blend until smooth, and you’re ready to cook. It doesn’t get much easier (or tastier) than this, and they’re the kind of breakfast you’d happily eat for dinner. Let's make these Greek yoghurt pancakes together! YUM!

Greek Yoghurt Pancakes (gluten-free)

What makes these pancakes extra special is the Greek yoghurt. Not only does it add that irresistible fluffiness, but it also boosts the protein, making them more satisfying than your average pancake. Paired with ripe bananas for natural sweetness and fresh blueberries for juicy bursts of flavour, this recipe is a wholesome yet indulgent treat.

Watch How to Make It

https://youtu.be/drIIFrX13xU

No blender? No problem.

You can still make these pancakes by mashing the bananas really well with a fork, then whisking in the eggs, yoghurt, oil, syrup, and vanilla until smooth. A handheld blender is also a great alternative if you want to keep things extra quick and fuss-free. However you make them, the result will be soft, golden pancakes that taste every bit as good.

Recipe Notes:

• If you don’t have gluten-free self-raising flour, simply use the same amount of gluten-free plain flour and add 1 teaspoon baking powder.

• Prefer to use regular flour? Swap the gluten-free self-raising flour for ½ cup plain (all-purpose) self-raising flour or the same amount of plain (all-purpose) flour with 1 teaspoon baking powder.

Greek Yoghurt Pancakes (gluten-free)

Greek Yoghurt Pancakes (gluten-free)

Makes: 12 medium-sized pancakes | Prep: 5 mins | Cook: 20 mins

Ingredients

2 ripe bananas

2 eggs

2 tbsp maple syrup

1 tbsp olive oil

¾ cup Greek yoghurt

1 tsp vanilla bean paste

2 tbsp lemon zest

½ cup gluten-free self-raising flour

1 cup almond flour

1 punnet blueberries

Butter or oil, for frying

To Serve: yoghurt, banana slices, blueberries, raw honey, crushed pistachios or walnuts

Instructions

1. Add bananas, eggs, maple syrup, olive oil, yoghurt & vanilla to the KitchenAid Pure Power Blender. Blend until smooth.

2. Add flours & zest. Blend briefly, then rest 2 mins to thicken.

3. Heat a pan, add a little oil/butter. Pour ¼ cup batter per pancake. Top with 3–4 blueberries.

4. Cover & cook 2 mins until bubbles form. Flip & cook another 2 mins until golden.

5. Serve warm with toppings of choice.

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Greek Yoghurt Pancakes (gluten-free)

Recipe and Photography Margaret Pahos for @CreateCookShare