There were times I didn’t eat pancakes very often. I thought these could not be part of a healthy diet. I was not able not to overeat them. When I made pancakes, I made a huge batch and ate until I couldn’t eat more.
Let me give you a hint: that is not the way.
Can I eat pancakes every day?
Well yes, of course. Now there are some important points to consider:
How do you make your pancakes?
What do you put on top of them?
How much do you eat?
If you are eating them out of a package mix, those are probably not the heathiest. Again, even those can have a place in your life, but it might not be the best everyday option – especially if you are trying to lose weight or improve your diet in general. I used to make mine with a lot of butter, some egg in the mix and mostly milk and flour. Nothing wrong with either of those, except: the amounts. Today I make my pancakes with only yogurt, eggs and some flour (I use a little fat in the pan to prevent the pancakes from sticking). It is the best pancake recipe I’ve ever tasted – no kidding.
Now, in terms of toppings. I usually put maple syrup because I love, but I’m also able not to overdo it. I used to put Nutella… that didn’t work well. Other days I go with jam. The issue here is not what toping you use, but how much.
Now the final question – how many pancakes. As I’ve told you above, I used to eat until I was way too full, and then stay months without making them. The game changer for me was simply making them more often but in smaller amounts. I think on the first week I made them 3 times for breakfast. And in one of the days ate them again for lunch. Problem solved, I now eat this recipe regularly without gilt and knowing it will not ruin my diet or “make me fat”.
Adding protein without whey
A great benefit of this recipe is the 19g of protein a serving has without adding any supplement or whey. Basically 30% of all calories come from protein, which is very nice since pancakes main ingredient is flour. You can even improve them by using oat flour instead of wheat as I did – something around 24g protein per serving if you make that change.
3 Ingredient Pancakes (yogurt, no butter)
- 2 eggs
- 150 g skyr yogurt
- 80 g flour
- Start by mixing the egg and the yogurt. I usually do it with a fork only and it is enough.
- If you have self-rising flour simply add it to the bowl and mix. If not, add also some baking power (1/2 tsp is enough).
- Mix it with the fork just until you have a homogeneous batter.
- Heat the pan and add some grease. I usually use a bit of butter and remove any excess. Add the pancake mix with the help of a spoon. Because the batter is a bit on the thick side, I usually give it form directly in the pan with the help of a second spoon, to make it round. Let them around 5 minutes in medium heat – the exact time will depend on your stove/pan, so check it from time to time. Flip them when golden on the bottom and with the top still raw and quite liquid. Take them out when golden on the other side.