Light, fluffy, and loaded with chocolate flavour, these Double Chocolate Greek Yogurt Pancakes make an easy and healthy breakfast! Gluten-free and flourless, they’ll keep you satisfied all morning with over 25g of whole food protein!
I’m 99.9% sure that I wouldn’t survive without my blender. No exaggerations. I mean… maybe I’m exaggerating a tad bit since blenders aren’t exactly necessary for survival, but I wouldn’t enjoy my survival nearly as much. How’s that?
Also, I just spelled exaggerating right twice, which is a big deal for me seeing as it’s on my squiggly line list along with words like embarrassing. Which I just, embarrassingly, spelled wrong. Twice.
Anyways. My blender. I love that thing so much that I gave it a permanent home on my counter… which is a big deal for someone who hates kitchen clutter to the point where she won’t even use a spice rack because it takes up too much counter space.
Have I mentioned I’m a bit OCD about stuff like that? Because I really am. Just like I’m a little OCD about how I stack my pancakes…
It’s been a while since we’ve seen pancakes around these parts, eh? I think the last ones to grace these pages were these cinnamon roll Greek yogurt pancakes, which happened a whopping 2 months ago (read: way too long ago).
I really have no excuse for my negligence. I mean, I could say that I was busy canoodling with smoothies, banana bread, banana bread bars, and breakfast bakes, but I think I’ll just stick to “Sorry” and say that I hope you’ll accept these double chocolate Greek yogurt pancakes as a sign of my sincerest apologies 😏
We good? We GOOD.
And in case you’re wondering what that luscious chocolate sauce is, it’s a healthy chocolate “frosting” made from Greek yogurt, cocoa powder, and some sweetener, and it takes the whole panCAKE thing to a whole new level… if you can keep yourself from eating it by the spoonful long enough to actually put it on your pancakes.
Just like all of my other pancake recipes, these ones are flourless (and consequently gluten-free), packed with over 26g of whole protein, and whipped up in the blender in no time. They also rock a whopping 11 g of fiber, which would help explain why they’ll keep you satisfied ALL morning long.
And I know this because I calculated the nutritional info since I want to experiment with including it for those who need/want it. Hopefully this’ll help cut back on the 5-10 daily comments/e-mails I get asking for the nutritional info for X recipe 😳 I put it on a separate page for those who don’t want to see it, so just click on the link below the recipe if you’re interested.
Really, though… can we just focus on how freaking PRETTY these guys are?!?!
I’d love to know if you make this (or any!) recipe! Tag #runningwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 medium, ripe banana (50 g)
- 1/2 cup (40 g) rolled oats*
- 1 Tbsp (5 g) unsweetened cocoa powder
- 2 large egg whites OR 1 large egg
- 1-2 Tbsp (15-30 ml) unsweetened almond milk**
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup (60 g) plain Greek yogurt
- 2 Tbsp (10 g) cocoa powder
- 1-2 tsp powdered sugar***
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it's very hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy, about 1-2 minutes. Allow it to sit for a couple of minutes to give it a chance to thicken up.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Make the frosting by mixing all the ingredients in a small bowl, and either dip your pancakes into it or use a spoon to spread it between all the pancakes. Top with shaved chocolate and/or maple syrup and enjoy!
** Start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
*** You can also use coconut palm sugar or cane sugar, but you might have to spend a little extra time mixing to make sure it dissolves.
Looking for more healthy chocolate breakfast recipes? Try one of these!
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