Healthy Fulfilling Pancakes

I decided to try a new pancake recipe. And boy is this a good one!

They are so filling that you only need two….and I drown my pancakes in natural peanut butter, syrup and a sliced banana. Mmmm!

As you can see from the nutrition facts below, they are pretty low in fat, calories, and sugar. You can even lessen or even omit the sugar if you are diabetic or watching your sugar intake. But, they are filling because they are high in protein and fiber. And one serving size is 2 pancakes! Delicious!

Nothing like a pancake breakfast to start your day, especially when you have family all around the table.

Healthy Fulfilling Pancakes

adapted from My Greek Ambition…


  • 1 1/2 whole wheat flour
  • 1 1/2 unbleached all purpose flour
  • 2 heaping tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 tablespoon raw sugar
  • 6-8 ounces plain non-fat Chobani Greek yogurt
  • 2 cups skim, soy, or almond milk
  • 3 egg whites


  1. In a large bowl, mix the flowers, baking powder, salt, cinnamon, and sugar together.
  2. In a separate smaller bowl, combine the remaining ingredients.
  3. Pour the wet ingredients over the dry and stir.
  4. Using a 1/4 cup measuring cup, make your pancakes on a medium-high grill.

Servings: about 16 pancakes


  1. Since it makes 16 will the batter keep in the fridge for a couple days? Or can you make them all at once and reheat them a couple days later?

    1. I’m not sure if it would produce as fluffy pancakes if you left the batter in the fridge. I went ahead and made all of the pancakes and either froze or refrigerated the ones we didn’t eat and just microwaved them when ready to dig in! 😀

  2. made these pancakes, thought they were delish! Per the request of one of my boys, I added blueberries, very tasty! My other boy thought it was too much of a cinnamon taste, but still ate them 😉

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