Hubert Cormier

By Hubert Cormier

February 9, 2017


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.

12 pancakes
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)


  1. In a large bowl, mix the Greek yogurt, flour, almond beverage, sugar, baking soda and salt.
  2. In a second bowl, beat the egg, add the vanilla extract, and if you wish, add cinnamon too.
  3. Add the yogurt to the egg mixture and stir gently.
  4. 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.
  5. 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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