Protein Pancakes With Greek Yogurt
Article revised on 8 June 2017
Recipe taken from Ma table festive, a book by Registered Dietitian Hubert Cormier.
Who doesn’t love crepes or pancakes? When I was young and my mother wanted to reward me for getting good grades, she made crepes for me on Saturday morning. I loved her crepes. I sprinkled them with brown sugar and poured a little maple syrup. Then I rolled them up and devoured them. They were the best! Later, I discovered pancakes.
Here’s my favourite, protein-packed recipe. You can make thin, crunchy crepes by adding a little more unsweetened almond beverage to the batter.
Prep time: 5 minutes
Cooking time: 10 minutes
Nutritional value (for 3 pancakes): Calories: 219 | Fat: 3.9 g | Saturated fat: 1.3 g | Cholesterol: 54 mg | Sodium: 265 mg | Carbohydrates: 34 g | Fibre: 2 g | Protein: 12 g
- 250 ml (1 cup) plain yogurt
- 250 ml (1 cup) unbleached all-purpose white flour
- 180 ml (¾ cup) unsweetened almond beverage
- 30 ml (2 tbsp) sugar
- 5 ml (½ tbsp) baking soda
- 5 ml (½ tbsp) salt
- 1 egg
- 5 ml (1 tsp) vanilla extract
- 1 pinch cinnamon or nutmeg (optional)
- In a large bowl, mix the Greek yogurt, flour, almond beverage, sugar, baking soda and salt.
- In a second bowl, beat the egg, add the vanilla extract, and if you wish, add cinnamon too.
- Add the yogurt to the egg mixture and stir gently.
- Pour approximately 60 ml (¼ cup) of the batter in a crepe pan or a pre-oiled non-stick pan. Cook on medium heat for 25 to 30 seconds, then flip the pancake. Cook for 30 seconds. Repeat and oil the pan as needed.
- Plate the pancakes and serve with maple syrup.
Hubert’s advice: To get a little more protein and healthy fats, include chopped walnuts, pecans or pistachios. For a different taste, add berries.
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