• 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
  • ½ cup plain Greek yogurt (not regular yogurt)
  • 2 scoops whey protein powder unsweetened, not packed (about 40 grams total)
  • 1 teaspoon baking powder gluten-free if needed
  • Cooking spray for the griddle


  • In a medium bowl, whisk the eggs, vanilla, stevia, and yogurt.
  • Add the protein powder and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
  • Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
  • Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle. A double-burner griddle will accommodate 8 pancakes. A large skillet will hold 3 or 4.
  • Cook the pancakes until they bubble on top, one minute or less. It happens fast! Flip and cook them on the second side for just a few more (10-20) seconds. It’s important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or even low if needed.

    To flip the pancakes, carefully slide a wide spatula underneath a pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula.

  • Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.