Name: Delicious Low Calorie Greek Yogurt Cake Miracle
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 2 cups Almond flour (superfine, blanched); 2 tsp Baking powder; 1/2 tsp Salt; 2 tsp Ground cinnamon; 1/4 tsp Ground cardamom; 1/2 tsp Ground nutmeg; 1 cup Almond milk; 3 Eggs; 2 tsp Pure vanilla extract; 2 tbsp Olive oil or Butter (for greasing the pan)

Jump to Recipe

Okay, let’s be real – who doesn’t want to eat cake for breakfast? But, you know, without the guilt? That’s where this low calorie Greek yogurt cake *totally* saves the day. It’s like… a pancake, but somehow even more satisfying? And healthy-ish? I’m in!

Seriously, this recipe is a lifesaver. It’s so simple, even I can’t mess it up (and trust me, I’ve had my kitchen fails!). Plus, it’s packed with protein thanks to the Greek yogurt, so you can feel good about starting your day with it. Think of it as a sneaky way to have your cake and eat it too… literally!

I stumbled upon a version of this recipe ages ago when I was trying to be all healthy and stuff (it didn’t last, haha!). But this low calorie Greek yogurt cake? This stuck. I tweaked it a bit, added some spices, and now it’s a total breakfast staple. It’s quick, easy, and actually tastes amazing. You gotta try it!

Why You’ll Love This Low Calorie Greek Yogurt Cake

Delicious and Guilt-Free

Seriously, these pancakes are so good, you’ll forget they’re actually good for you! They totally satisfy that cake craving without all the extra calories. Win-win!

Simple and Quick to Make

I’m all about easy recipes, and this one definitely fits the bill. You can whip up a batch in minutes – perfect for busy mornings when you need something fast and delicious.

Packed with Protein

Thanks to the Greek yogurt, these pancakes are a protein powerhouse! That means they’ll keep you full and energized way longer than your average sugary breakfast. No mid-morning slump here!

Customizable to Your Taste

My favorite part is how easy it is to customize these! Add berries, chocolate chips (okay, maybe not *too* many!), or a drizzle of honey – whatever floats your boat. Make ’em your own!

Ingredients for Your Low Calorie Greek Yogurt Cake

Dry Ingredients

Okay, so for the dry stuff, you’ll need 2 cups of almond flour – and listen up, it *has* to be the superfine, blanched kind! It makes a huge difference in the texture, trust me. Then grab 2 tsp of baking powder, ½ tsp of salt, 2 tsp of ground cinnamon, ¼ tsp of ground cardamom, and ½ tsp of ground nutmeg. Spices are where it’s at!

Low Calorie Greek Yogurt Cake - detail 1

Wet Ingredients

For the wet gang, you’re gonna need 1 cup of almond milk (unsweetened!), 3 large eggs (because size matters… kinda), and 2 tsp of pure vanilla extract. Don’t skimp on the vanilla – it adds so much flavor!

Pan Preparation

Almost forgot the most important part – keeping those babies from sticking! You’ll need a little olive oil or melted butter for greasing the pan. I usually use olive oil, but butter gives it a *slightly* richer taste. Your call!

How to Make Low Calorie Greek Yogurt Cake: Step-by-Step Instructions

Preparing the Batter

Alright, let’s get this batter going! First, grab a big bowl and dump in all your dry ingredients: the almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg. Give it a good whisk to make sure everything’s evenly distributed. You don’t want a mouthful of straight cinnamon, trust me!

Next, add in the wet ingredients – the almond milk, eggs, and vanilla extract. Now, here’s the important part: don’t just go crazy and pour everything in at once! Gently whisk the wet ingredients into the dry until *just* combined. A few lumps are totally fine; overmixing is the enemy of fluffy pancakes!

Cooking the Pancakes

Okay, time to get cooking! Put your pan or skillet on the stove and set the heat to medium-low. This is super important – too high, and you’ll end up with burnt outsides and raw insides. Nobody wants that!

Grease the pan with a little olive oil or melted butter. Now, give your batter another quick stir (just to make sure everything’s still happy) and drop 3-4 tablespoons of batter onto the hot pan for each pancake. Let them cook for about 3 to 3.5 minutes. You’ll know they’re ready to flip when the edges look firm and little bubbles start popping up on the surface.

Carefully flip those bad boys over with a spatula and cook for another 2 minutes or so, until they’re golden brown and cooked through. Keep a close eye on them – cooking times can vary depending on your stove!

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Serving Your Low Calorie Greek Yogurt Cake

Once your pancakes are cooked, slide them out of the pan and onto a plate. Repeat the process until all the batter is used up. And that’s it! You’ve officially made low calorie Greek yogurt cake! Give yourself a pat on the back!

Tips for Success

If your batter seems too thick, add a tablespoon or two more of almond milk until it reaches your desired consistency. You want it to be pourable, but not too runny. And if you’re having trouble with the pancakes sticking, make sure your pan is properly greased and that the heat isn’t too high. A little patience goes a long way!

Tips for the Perfect Low Calorie Greek Yogurt Cake

Achieving the Right Batter Consistency

Okay, so batter consistency is *key*. If your batter is too thick, your pancakes will be dense and kinda sad. Add almond milk, a tablespoon at a time, until it’s smooth and pourable, like melted ice cream. You got this!

Preventing Sticking

Nobody wants a pancake massacre! Make sure your pan is properly preheated on that medium-low setting – patience, grasshopper! And don’t be shy with the butter or oil. A little extra grease can save you a lot of heartache (and mangled pancakes!).

Avoiding Overcooking

Watch those little guys like a hawk! Seriously, pancakes can go from perfectly golden to burnt offerings in seconds. Keep an eye on the color, and don’t be afraid to peek underneath with your spatula. You’re looking for that beautiful golden-brown hue!

Ingredient Notes and Substitutions for Low Calorie Greek Yogurt Cake

Almond Flour

Listen, the superfine, blanched almond flour is important! It gives the pancakes that nice, light texture. But, if you’re in a pinch, you *could* try another gluten-free flour, like oat flour. Just know it might change the texture a bit. I haven’t tested it myself, but hey, experiment! Let me know how it goes!

Almond Milk

Don’t have almond milk? No sweat! Oat milk or soy milk work great too. Just make sure they’re unsweetened, so you can control the sweetness yourself. I actually kinda like oat milk better sometimes – it gives the pancakes a slightly sweeter taste!

Sweetness Adjustment

Okay, so if you’re watching your sugar intake (good for you!), feel free to swap out the sweetness with a sugar alternative. Stevia or monk fruit are both great options. Just add a little at a time until you reach your desired sweetness level. Taste as you go – that’s the best part!

Frequently Asked Questions About Low Calorie Greek Yogurt Cake

Can I use regular flour instead of almond flour in this Low Calorie Greek Yogurt Cake recipe?

Okay, so here’s the deal: regular flour *will* work, but it’s gonna change the texture big time. Almond flour makes these pancakes light and fluffy, while regular flour will make them denser. If you *do* use regular flour, you might need to add a little more almond milk to get the right batter consistency. Honestly, I’d stick with the almond flour if you can!

How do I store leftover Low Calorie Greek Yogurt Cake?

Got leftovers? Lucky you! Just pop them in an airtight container in the fridge. They’ll keep for about 2-3 days. Honestly, they’re usually gone way before that in my house! But hey, if you’re more disciplined than me, 2-3 days is your window!

Can I freeze this Low Calorie Greek Yogurt Cake?

Yep, you totally can! Let them cool completely, then stack them with parchment paper in between so they don’t stick together. Then, toss them in a freezer bag and they’ll be good for up to a month. To thaw, just pop them in the microwave for a few seconds or let them sit at room temperature. Easy peasy!

What toppings can I add to my Low Calorie Greek Yogurt Cake?

Ooh, toppings are the best part! I love adding fresh fruit like berries or sliced bananas. A dollop of Greek yogurt is always a good call. And if you’re feeling a little naughty, a drizzle of honey or maple syrup is *amazing*. Just go easy on the sweet stuff if you’re trying to keep it low calorie!

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Serving Suggestions for Your Low Calorie Greek Yogurt Cake

Fruit and Yogurt

Seriously, you can’t go wrong with fresh berries and a dollop of Greek yogurt on top of these pancakes. It’s like, the perfect healthy and delicious combo. My personal fave is blueberries and raspberries!

Nut Butter

Okay, if you’re feeling a little extra hungry (or just want to add some healthy fats), try adding a tablespoon of your favorite nut butter. Peanut butter, almond butter, cashew butter… they’re all amazing! Just be mindful of the calories, okay?

Nutritional Information for Low Calorie Greek Yogurt Cake (Disclaimer: Nutrition varies based on ingredients/brands and is not provided precisely.)

Hey, just a heads up! The nutrition info can totally vary depending on the brands you use. So, yeah, take it with a grain of salt!

Enjoyed This Low Calorie Greek Yogurt Cake? Leave a Comment!

Loved these pancakes? Let me know in the comments! I wanna hear what you think! And what toppings did you use?