Pancakes with green avocado sauce, bacon and pomegranate seeds on white plate, with pancakes in background.

Healthy Greek Yogurt Pancakes with Avocado & Chia

These savoury Healthy Greek Yogurt Pancakes with Avocado & Chia make a satisfying, delicious breakfast/brunch idea - enjoy pancakes a little differently!
Course Breakfast, Brunch
Cuisine International
Keyword pancakes, yogurt
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 small pancakes
Author Monika Dabrowski


  • For the pancakes:
  • 1 egg
  • 2 tablespoons thick yogurt or quark
  • 2/3 cup milk
  • 1 heaped tablespoon chia seeds
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • Good pinch of salt
  • For the avocado sauce:
  • 1 large avocado
  • 1/2 cup coconut milk
  • 4 tablespoons thick yogurt or quark
  • Salt cayenne pepper and onion powder to taste
  • Olive oil for frying


  • Sift together the flour, baking powder and soda. Set aside.
  • Whisk the egg with the yogurt until the mixture is silky smooth. Add the milk, chia and a pinch of salt, stir well to combine. Add the flour mixture and combine (using a whisk or large spoon) until the flour is no longer visible and the mixture is still a little lumpy - get rid of the larger lumps only and DO NOT overstir.
  • To make the avocado sauce peel and chop the avocado (discard the seed) and puree with the other sauce ingredients (including the seasoning - make it as spicy as you like). Set aside.
  • Heat up a little oil (1 tablespoon per batch) in a pancake pan and spoon the mixture onto it without overcrowding the pan. Fry the pancakes over a low heat for 1.5 - 2 minutes on each side (turn the pancakes over when bubbles start forming on top, without letting the pancakes brown too much).
  • Serve with crispy bacon (I used streaky bacon) and a scatter of pomegranate seeds. Makes 14 pancakes.