Greek Yogurt Protein Pancake Stack

by Holly Roelofsz-15 July 2026Easy

Servings1

Fluffy, high-protein pancakes made with Greek yogurt and eggs, lightly sweetened and topped with berries and nut butter for a low-sugar, low-carb friendly breakfast.

Method

0
In a bowl, whisk together the Greek yogurt and egg until smooth.
1
Add the vanilla whey protein powder, almond flour, baking powder, vanilla extract, and salt. Stir until a thick, smooth batter forms. If the batter is too thick to pour, add 10 ml water, 5 ml at a time, until it reaches a thick but spoonable consistency.
2
Heat a nonstick pan over medium-low heat and add half of the olive oil, spreading it to coat the surface.
3
Spoon small pancakes of about 2 to 3 tablespoons of batter each onto the pan. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
4
Flip the pancakes carefully and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter, adding the remaining olive oil to the pan as needed.
5
Stack the pancakes on a plate. Top with raspberries and drizzle with almond butter before serving.