High-Protein Greek Yogurt Pancakes

# What you need:

→ Pancake Batter

01 - 1 cup plain Greek yogurt (nonfat or low-fat)

02 - 2 large eggs

03 - 1/2 cup whole wheat flour

04 - 1/2 cup oat flour

05 - 1 1/2 teaspoons baking powder

06 - 1/2 teaspoon baking soda

07 - 1/4 teaspoon salt

08 - 1 1/2 tablespoons honey or maple syrup

09 - 1 teaspoon vanilla extract

10 - 2 to 3 tablespoons milk (dairy or plant-based)

→ Blueberry Compote

11 - 1 1/2 cups fresh or frozen blueberries

12 - 2 tablespoons water

13 - 1 tablespoon lemon juice

14 - 1 1/2 tablespoons maple syrup or honey

→ To Serve

15 - Greek yogurt (optional)

16 - Fresh blueberries (optional)

17 - Chopped nuts (optional)

# How to make it:

01 - In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, approximately 5 to 7 minutes. Set aside to cool.

02 - In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until well combined.

03 - In a separate bowl, combine whole wheat flour, oat flour, baking powder, baking soda, and salt.

04 - Fold the dry ingredients into the wet mixture until just combined. Add milk 1 tablespoon at a time to achieve a thick but pourable batter consistency.

05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.

06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1 to 2 minutes more until golden and cooked through.

07 - Transfer pancakes to serving plates while warm. Top with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts if desired.

# Helpful Hints:

01 -

The Greek yogurt keeps them tender without any weird aftertaste, and you actually feel full afterward instead of hungry again in an hour.
That blueberry compote is so easy it feels like cheating, but tastes like you spent way more effort than you did.
They freeze beautifully, which means you can pop them in the toaster on a chaotic Tuesday and pretend you have your life together.

02 -

The batter thickness matters more than you'd think—too thick and they won't spread right, too thin and they're basically crepes, so add that milk slowly and stop when it looks like you could actually pour it.
Flipping too early is the number one reason pancakes end up dense and sad, so wait for those bubbles even if your impatient brain says the bottom must be done by now.

03 -