0 from 18 votes
Fluffy Greek Yoghurt and Mixed Berry Choc Chip Pancakes
Perfectly fluffy and healthier-ish Greek Yoghurt Pancakes, full of juicy berries and melty chocolate chips.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 14 Pancakes
Calories: 137 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups organic white self raising flour option for light spelt flour, whole wheat or all purpose flour
- 2 teaspoons baking powder - 1 tablespoon baking powder if using the other flour options
- 2 tablespoons raw sugar
- ¼ teaspoon salt ½ teaspoon if using other flours
- 2 large eggs
- 2 ½ tablespoons coconut oil melted
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk or milk of choice
- ⅓ cup fresh raspberries or frozen
- ⅓ cup fresh blueberries or frozen
- ¼ cup dark/semi-sweet chocolate chips
Instructions
- Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
- In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
- Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. The batter won't be smooth. Don't worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
- Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
- Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes, or until cooked through. Bubbles don't form on these due to thickness. Repeat with remaining batter.
- To serve, dust with a little icing sugar and top with extra berries!
Cup of Yum
Notes
- Bubbles don't form on these pancakes due to thickness, so make sure to check the underside is golden before flipping.
- Nutrition calculated for 1 pancake.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
27mg
(9%)
Sodium
145mg
(6%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 14Pancakes
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 145mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.