These light and fluffy Almond Joy Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats, whipped up in the blender in under 5 minutes, and LOADED with almond and coconut flavour.
You guys picked pancakes and I’m definitely not mad about it! Not only because pancakes are perfect for the weekend, but because this may very well be my favourite pancake recipe to date.
Better than blueberry banana. Better than cinnamon roll. Better, even, than chunky monkey… or at least tied for top spot, because let’s face it – the banana, nut, and chocolate combination beats out basically everything.
But these Almond Joy Greek Yogurt Pancakes? They’re waaaaaaaaay up there, and because I’m betting that you really want to get your breakfast game on, we’re going to skip all the small talk and jump straight into what makes them so darn fabulous.
First, the Greek yogurt.
I don’t think I’ve ever shared a pancake recipe made without Greek yogurt, and that’s because, not only does it make for super light and tender pancakes, but it adds just a hint of tang that compliments the other flavours so perfectly.
And if that’s not enough to convince you, then the nice little protein boost might be! Because, thanks to the yogurt, egg (or egg whites), and whole grain oats, one serving (read: the whole recipe) boasts over 20g of whole food protein, which is pretty impressive considering most people don’t tend to see pancakes as a high-protein meal option. At least not the ones made without protein powder.
Oh, and if you’re dairy-free? No problem! This recipe works just as well with non-dairy yogurt alternatives. The nutrition facts will change, but they’ll still come out just as fluffy and delicious.
Ok. Reason #2 why these pancakes rock my socks off -> almond extract. I adore this stuff, but I don’t use it anywhere near as much as I’d like to. That’s partially because I try to make my recipes as accessible as possible and I feel like a lot of people won’t have almond extract sitting around in their cupboards, and partially because the flavour is so strong that it can completely overpower any recipe it’s used in… hence why this one only calls for 1/8th of a teaspoon. That’s like… 4-5 drops, and even then, you’d better believe you can taste it.
It goes perfectly with the coconut and chocolate, though…
And speaking of chocolate, here comes reason #3 -> healthy.chocolate.sauce. Just two (maybe 3) simple ingredients give these pancakes dessert-for-breakfast status and make the whole stack taste similar to an Almond Joy candy bar… which we don’t have here in Canada. But I digress. Because we do have Coffee Crisp, which is 100x better in my opinion. But I digress…. again.
These pancakes are super quick and easy to throw together thanks to a handy dandy blender, and they’re gluten-free and technically flourless thanks to my #1 favourite ingredient of all time – oats.
So there you have it! 467 reasons why you should make these Almond Joy Greek Yogurt Pancakes 😉
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 cup (40 g) rolled oats*
- 1/2 tsp baking powder
- 2 large egg whites OR 1 large egg
- 1-2 Tbsp (15-30 ml) unsweetened almond milk**
- 1/8 tsp almond extract
- 1 Tbsp (7 g) unsweetened shredded or flaked coconut
- 1 1/2 tsp (3 g) unsweetened cocoa powder
- 1 tsp (5 ml) maple syrup
- small splash of almond milk
- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure that it's nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients except for the coconut to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and slightly frothy. Stir in the shredded coconut by hand, and allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the chocolate drizzle.
- To make the drizzle, combine the cocoa powder and maple syrup in a small bowl and do your best to mix it together. Add a small (1-2 tsp) splash of almond milk and continue to stir until the ingredient begin to come together and the mixture becomes smooth. If it's too thin, add a little bit of extra cocoa powder. If it's too thick, add a tiny bit of almond milk. Adjust until it's the consistency you want and set aside.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.*** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- To assemble, spread or stack the pancakes on your plate, drizzle with chocolate sauce, top with additional coconut and/or slivered almonds, and enjoy!
** Start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
*** If you find that you're having a hard time getting the insides of the pancakes to fully cook, cover your skillet with a lid while they cook.
Click here for nutrition facts.
Looking for more Greek yogurt pancake recipes? Try one of these!
Do you keep almond extract stocked in your kitchen? You should!
What’s your favourite candy bar?
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