Shredded yogurt pancakes

By the GetYourMacros team · 31 August 2026

A fluffy, shredded Alpine pancake served with sweet berry jam and high-protein yogurt.

• Time 20 min
• Course Breakfast
• Diet Vegetarian
• Cuisine Mediterranean
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 2 Eggs (120 g)
• 40 g Plain flour (00)
• 150 g High-protein yogurt
• 30 g No-added-sugar jam
• 50 ml Skimmed milk
• 5 g Butter

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a bowl, whisk the eggs with 50g of protein yogurt and the skimmed milk.
2. Gradually sift in the flour and mix until you have a smooth, thick batter.
3. Heat a large non-stick pan with the butter over medium heat.
4. Pour the batter into the pan and cook for 3-4 minutes until the bottom is golden.
5. Flip the pancake (don't worry if it breaks) and cook for another 2 minutes.
6. Using two spatulas, tear the pancake into bite-sized irregular pieces directly in the pan.
7. Toss the pieces for 1 minute until crisp, then serve with the jam and the remaining protein yogurt.

Tips

• Tear the pieces roughly: the irregular shape is the signature look of this dish.
• For a lower calorie version, replace the butter with a quick spray of oil.

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