Almond Flour Pancakes with Greek Yogurt Topping

Servings: 4 (makes 8 pancakes)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

• 1 cup almond flour
• 1/4 cup Greek yogurt (for batter)
• 1/4 cup Greek yogurt (for topping)
• 2 tbsp hemp hearts (for topping)
• Water (as needed to adjust consistency)

Instructions

1. Prepare the pancake batter

In a medium bowl, mix together the almond flour and 1/4 cup of Greek yogurt. If the batter is too thick, add water gradually, one tablespoon at a time, until it reaches pancake batter consistency.

2. Cook the pancakes

Heat a non-stick skillet over medium heat. Scoop about 1/4 cup of batter for each pancake. Cook each pancake for 2–3 minutes on each side, until golden brown and cooked through.

3. Prepare the topping

Spoon the remaining Greek yogurt into a small bowl and stir to smooth it out for easy topping.

4. Assemble and serve

Stack the pancakes on a plate, spoon the yogurt topping over them, and sprinkle with hemp hearts for added texture. Serve immediately.

Nutritional Information (per serving):

Calories: 210 | Protein: 7g | Carbohydrates: 8g | Fat: 16g

FAQ

Q: Can I make these pancakes dairy-free?

A: Yes, you can substitute the Greek yogurt with a plant-based yogurt alternative to make the pancakes dairy-free. Almond or coconut-based yogurt works well in this recipe.

Q: Can I store the pancakes for later?

A: Yes, you can store the cooked pancakes in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or microwave before serving. It’s best to add the yogurt topping just before serving.

Q: Can I make the batter ahead of time?

A: Yes, you can make the batter ahead of time and store it in the fridge for up to 1 day. Just stir well before using.

Q: Can I freeze the pancakes?

A: Absolutely! Once cooked, you can freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and store for up to 2 months. Reheat in a toaster or skillet when ready to serve.

Pairing Ideas

These pancakes pair well with a Greek yogurt smoothie or a side of Greek yogurt mixed with chopped walnuts and hemp hearts for an extra protein boost.

Why It Works

The almond flour provides a dense, nutty base for the pancakes, while the yogurt topping adds creaminess. The hemp hearts add texture and nutritional benefits, such as omega-3 fatty acids, making this a well-rounded meal.

Adjustments & Additions

Add-ins

You can sprinkle extra hemp hearts, chopped walnuts, or almonds on top for added crunch and nutrition. Adding extra Greek yogurt to the topping will create a creamier texture, perfect for those who prefer more moisture.

Flavor adjustments

If you prefer a thicker pancake, reduce the amount of water added to the batter or add a touch more almond flour. For a thinner, more crepe-like pancake, add a little extra water until you reach your desired consistency.

Why This Recipe Works

Nutrient-rich: Almond flour is high in healthy fats and protein, providing long-lasting energy, while Greek yogurt adds probiotics, which support gut health.

Texture: The pancakes are dense but fluffy, thanks to the almond flour, and the yogurt topping keeps them moist and flavorful without the need for syrup or additional fats.

Balanced: These pancakes offer a balanced ratio of macronutrients (protein, fats, and carbs), making them suitable for a variety of diets, including keto, paleo, and gluten-free.