Hey there, pancake lovers! Today, we’re making the fluffiest, easiest Greek Yoghurt Pancakes — and guess what, the blender does all the hard work! These pancakes are high in protein, naturally sweetened with banana, and studded with juicy blueberries. Perfect for a quick breakfast, a healthy brunch, or even breakfast-for-dinner. If you haven’t tried adding Greek yoghurt to your pancake batter, you’ve been missing out — it makes them extra fluffy, tangy, and so satisfying. Let’s get cooking and make the ultimate Greek yoghurt blender pancakes!
#glutenfreerecipes #pancakes #breakfast
Grab the recipe below 👇🏼👇🏼👇🏼
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You’ll also love my Bougatsa Inspired Custard Bread Bake https://www.createcookshare.com/single-post/bougatsa-inspired-custard-bread-bake-gluten-free-1
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 Add bananas, eggs, maple syrup, olive oil, yoghurt & vanilla to the KitchenAid Pure Power Blender. Blend until smooth. Add flours & zest. Blend briefly, then rest 2 mins to thicken. Heat a pan, add a little oil/butter. Pour ¼ cup batter per pancake. Top with 3–4 blueberries. Cover & cook 2 mins until bubbles form. Flip & cook another 2 mins until golden. Serve warm with toppings of choice.
Dining and Cooking