About This Recipe
I make this when I want something that actually looks like dessert but takes the same time as breakfast. The yogurt cream between the layers is what makes it — it’s rich enough to feel indulgent but light enough that you don’t think twice about eating it. Twenty minutes, one pan, and it looks like you tried way harder than you did.
Why These Ingredients
Kefir or buttermilk — the acidity reacts with baking powder and makes the pancakes fluffy without any extra effort. Thinned Greek yogurt works too if that’s what you have.
Cocoa powder — gives both the pancakes and the cream their chocolate flavor without any added sugar. Use unsweetened.
Stevia — keeps it sugar-free without affecting the texture. You can swap for any sweetener you prefer.
Greek yogurt (cream) — the base of the filling. It’s thick, creamy, and adds protein. The higher the fat percentage, the richer it tastes.
💡No kefir? Regular milk with a splash of lemon juice or apple cider vinegar works as a quick substitute — let it sit for 5 minutes before using.
Ingredients (1 serving):
Pancakes:
• 150ml kefir or buttermilk (or thinned Greek yogurt)
• 60g flour
• 10g cocoa powder
• 1 egg
• 2–3 tsp baking powder
• 1 tsp stevia
Cream:
• 6–7 tbsp Greek yogurt
• 2–3 tbsp cocoa powder
• 1 tsp stevia
Instructions:
- Mix all pancake ingredients together until smooth.
- Cook on a lightly oiled pan over medium heat — about 1–2 minutes per side.
- Mix Greek yogurt, cocoa, and stevia until smooth and creamy.
- Stack the pancakes with a layer of cream between each one.
- Spread the remaining cream on top and add your favorite toppings.
Macros per serving:
~380 kcal · 22g protein · 8g fat · 54g carbs
Tried this recipe? Let me know in the comments how it turned out!