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Greek Yogurt and Flax Pancakes with Berries

I want to call these magic pancakes. They are packed with good for you ingredients (Greek yogurt, flaxseed meal, antioxidant rich berries, and eggs), are low carb, packed with protein, freeze great, can be adapted lots of ways (add bananas, chia seeds, blueberries, nuts, chocolate chips, etc), and taste delicious. Seriously.

The basic pancake mix is based on yogurt, flaxseed meal, and eggs. From there you can mix up the toppings however you like, but my favorite is this warm berry compote. Make up a big batch and keep them in the freezer for quick breakfasts. Love ricotta? You can substitute all or part of the yogurt with low fat ricotta as well. Yum and still low carb!

Flax Pancakes with Berries
Servings: 4
Serving Size: 2 pancakes
Nutritional Information: 235 calories, 11.7g of fat, 8.8g of carbohydrates, 8.1g of fiber, 18.4g of protein, 5g of sugar
Weight Watchers® PointsPlus®: 5 *


  • 1 cup berries
  • 4 eggs, whisked
  • 1 cup nonfat Greek yogurt (plain or flavored)
  • 1/2 cup plus 2 tbsp. flax seed meal
  • 2 tsp baking powder
  • Pinch salt
  • Sweetener of choice to your liking (Stevia, 1-2 tbsp. Splenda, brown sugar, maple syrup, or honey)
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon


  1. Place the berries in a small sauce pan over medium heat. Let simmer for 10 minutes or until they begin to break down and form a sauce. If desired, add sweetener of your choice.
  2. Mix together the eggs, yogurt, flaxseed meal, baking powder, salt, sweetener, vanilla extract, and cinnamon. Let sit for 5 minutes for the flax to thicken up.
  3. Heat a nonstick skillet over medium high heat. Spray with cooking spray. Using 1/4 cup batter, pour in the pancake batter and spread out with a spoon if needed. Cook for 3-4 minutes per side.
  4. Serve with warm berry sauce.
  5. * PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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8 Response to Greek Yogurt and Flax Pancakes with Berries

  1. Tori on March 26, 2014

    Just made these. By far the best gluten free pancakes I’ve had, and I’ve tried them all. I’m a huge fan and will continue making these often!

    Thank you!!

    • Kristen on March 27, 2014

      Glad to hear you enjoyed them!! They are one of my favorites as well.

  2. Suki on March 31, 2014

    Boy, this were a disaster at our house. The flavor was great but we hated the mushy texture. When we made them they puff up as they cook and we could not get the center to cook through. We tried smaller and smaller pancakes and the center of the pancakes just had a texture we hated. Any suggestions on how you do it?

    • Kristen on March 31, 2014

      I am sorry to hear you had trouble with the recipe. Honestly I make them all the time with lots of success. The only ideas I have about could have gone wrong are the following, 1) Did you let the mix sit for 5 minutes to thicken up? 2) Did you use flaxseed meal or whole flaxseeds?

  3. Brandie on April 1, 2014

    I just tried these and they were awesome! Thanks for the recipe!

  4. Teri on April 4, 2014

    I’m going to try these this weekend! How do you prep them to freeze?

  5. Rick R. Reed on August 3, 2014

    Just made these this morning and I have to admit, when I saw the really thick batter and the way they cooked up, I was worried they’d be terrible. But they were delicious…an excellent alternative to those of us eating low carb or gluten free. I will be making these regularly to satisfy my pancake itch–guilt free.

  6. Angela on December 25, 2014

    Yum! We had this for Christmas breakfast. We were going to make orange nutella rolls….but after all the indulgences of the holiday season something healthier sounded better.


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