I’m constantly looking for a way to squeeze in protein, especially to my baked goods. When I’m not dumping gelatin into breads or pancakes, I’m using greek yogurt where I can. It’s a great source protein if you aren’t off of dairy completely. It adds density and sweetness to otherwise bland pancakes or waffles. It may be my imagination but I swear these are fluffier too! Give them a try.
I made this recipe using half of the suggested portions because it was going to make a LOT of batter. I prefer 2 pancakes along with my other proteins in the am (bacon or egg whites, etc). If you are serving a family, make the whole recipe but if it’s just yourself or 1 other adult and perhaps a kid, half it. It will be plenty I promise. You can also substitute the regular milk for almond milk (I’m not sure but I think some of you will eat greek yogurt but not milk).
- 2 eggs
- 1¾ cup milk (or almond milk)
- ½ cup plain greek yogurt (I used 0% fat)
- 1 tablespoon maple syrup
- 2 cups gluten free flour & baking mix (I used Pamela's)
- 1 tablespoon + 2 teaspoons baking powder
- ¼ teaspoon salt
- Preheat your waffle maker or skillet. In a medium bowl whisk together eggs, milk, greek yogurt, and maple syrup.
- Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn't need to be perfectly smooth).
- Grease the waffle maker or iron and cook waffles/pancakes according to manufacturer's instructions. Serve with butter, syrup, fresh berries, whipped cream, or powdered sugar as desired.