Savoury Greek Yoghurt Pancakes

October 26, 2012

I adore yoghurt. I truly do.

Many mornings during the week I will gather myself a bowl of yoghurt for breakfast. I add oats, flaxmeal and berries and it fills me up like nothing else. It’s a morning bowl of happiness. I also often enjoy yoghurt as a snack in the afternoon, maybe with a little cinnamon, honey and nuts. Yes, yoghurt brings me much joy.

I am a little but of a yoghurt snob, however. I enjoy quality yoghurt. Many brands out there are loaded with added sugar, tasting artificial and altogether offensive. Beware that yoghurt will naturally contain some sugar, as it is made with lactose (the sugar present in milk), however it’s good to limit added sugar. As I know many yoghurt-lovers out there also favour quality varieties, my tip is to have a look at the ingredients list (rather than the grams of sugar on the nutrition information panel) – if sugar is one of the first few ingredients, it’s likely that you can find a better product. Try to keep it natural.


When Kat from Keep Left PR contact me to see if I was keen to try a new yoghurt on the market, I of course said yes. And I was thrilled with what I received…

My lovely loot of yoghurt was from Roaming Cow Dairies, a company who strive to produce wholesome yoghurt while respecting and fostering healthy farming practices. Their products contain no artificial colours or flavours (and are gluten-free), and 10c from each tub sold is put back into their farms in Tasmania to support clean farming practices. I was sent Roaming Cow Dairies Greek style yoghurt, Greek style reduced fat yoghurt, natural yoghurt and vanilla yoghurt. It was a real treat to play around with these varieties and enjoy such yummy yoghurts for a few weeks. You can find Roaming Cow Dairies yoghurts in Woolworths.

When I read the ingredients lists of the Greek style and natural yoghurts, I was really happy. The Greek style yoghurt contains skim milk, cream, milk solids and live cultures – so simple. The natural yoghurt contains skim milk, milk solids, cream (no cream in the reduced fat version) and live cultures. I’ve been enjoying the fantastically thick Greek yoghurt as an afternoon snack with some cinnamon – you don’t even need honey, as it’s naturally sweet enough. I’ve used the natural yoghurt alongside banana pudding and pancakes, as it cuts through the sweetness of those dishes wonderfully. This is some truly delicious Greek and natural yoghurt.

The vanilla yoghurt does contain a few more ingredients (such as fructose, rice starch, lemon juice concentrate and natural flavours), so it’s good to be aware of this when striving for less added sugar in your diet. However I absolutely don’t mind including such a product in my diet when a craving for lovely, thick vanilla yoghurt arises, as overall it is not particularly high in added sugar, especially compared to other flavoured yoghurts out there. This yoghurt is made with quality milk products and real vanilla bean. Plus it is just so delicious. Quality.

As a thank you for sending me these beautiful yoghurt products, I created a wholesome and nourishing recipe using the Greek style variety. Ben is mad for this recipe – he’s a dill-nut and really appreciates savoury pancakes as a change from sweet. Apparently I cook a lot of sweet pancakes…who knew?

Savoury Greek Yoghurt Pancakes

Makes 6 large pancakes (serves 2-3. If serving 3 people, you might like to purchase extra smoked salmon).


3/4 cup Wholemeal Plain Flour
3/4 teaspoon Baking Soda
3 pinches Salt
Freshly Cracked Pepper
2 – 2 1/2 tablespoons Dill, chopped (depending on how dilly you like it)
1 big handful Baby Spinach Leaves, chopped
1 Egg
1 tablespoon Milk
2/3 cup Roaming Cow Dairies Greek Style Yoghurt (plus an extra two spoons for serving)
75g Feta (I favour Dodoni Feta)

Spray Extra Virgin Olive Oil, for cooking
1 handful Baby Spinach Leaves, for serving
125g Smoked Salmon
A few extra sprigs of Dill, for serving


1. Sift the flour into a large bowl (adding the remaining wholemeal flakes back to the bowl). Sift the baking soda into the bowl, then add the salt and some freshly cracked pepper, and stir with a wooden spoon.
2. Add the dill and spinach to the flour mixture. In a separate bowl whisk the egg then add that to the flour mixture along with the milk and the yoghurt. Fold the wet ingredients through the dry until incorporated (do not over-mix). Add a tiny bit more milk or flour if necessary until you have a nice and moist (but not wet) pancake batter. Crumble the feta to the mixture and gently fold through.
3. Heat a non-stick pan over low-medium heat with a generous spray of oil (ideally use two pans and cook all your pancakes at the same time). Test that the pan is hot by flicking water on the pan (if it dances, it’s ready). Spoon heaped tablespoons of the mixture on the hot pan and flatten with a spatula (keeping in mind you’re aiming for 6 large pancakes). Cook for ~3-5 minutes until golden brown.
4. Lift your pancake with a spatula and add some more spray oil to the pan, then flip and flatten again slightly with a spatula (repeating for all pancakes), cooking on this second side for ~3-4 minutes until golden brown (turn down the heat if over-browning). Flip one final time and cook on the original side for ~1 minute.
5. Serve your pancakes on a bed of spinach, topped with smoked salmon and a sprig of dill. An extra spoon of yoghurt will also go down a treat.


Roaming Cow Dairies are keen for you to sample some of their delicious yoghurt too! How fabulous is that? I am well an truly addicted and am slightly, definitely, terribly jealous of whoever wins.

Three readers will receive an adorable mason jar with yoghurt toppings as well as a $10 Woolworths voucher for you to purchase some Roaming Cow Dairies yoghurt.

To be in the running, please leave a comment below stating what you look for in a yoghurt, and in one week I will select the winners (Friday 2nd November). This giveaway is open to Australian readers only. Be sure to include your email address if you do not have a blog link.

So, let’s talk yoghurt…

Heidi xo

Update: Giveaway Winners!

It was very difficult to select winners, as you all seem very keen to try the yoghurt. Thank you for your energetic comments! Congratulations to Su, Julia and Blithely Unaware! Please email me your postal addresses and I will pass on your details to Keep Left PR. Enjoy your goodies!

  • Lisa @ Blithe Moments October 26, 2012 at 11:02 am

    I just cannot start the day without yogurt and museli. The day just feels all kinds of wrong without that base to build on.

    Like you I'm not keen on added sugar. I generally look for a low fat yogurt with live cultures, preferably a greek yogurt because of that delicious sour note to it. The Roaming Cow Diaries one sounds perfect.

    Just like these pancakes, all kinds of super perfect for a weekend brunch (after some museli with yogurt of course)

  • Not Quite Nigella October 26, 2012 at 11:04 pm

    I love yogurt-have you tried 3am organic yogurt? That's my favourite at the moment and there's nothing except ingredients that you would use yourself in it 🙂

  • Hannah October 27, 2012 at 8:36 am

    Sometimes I really really wish you'd open your own brunch cafe. (Which would, of course, offer Tasti D'Lite on the sweet section of the menu, gussied up with one of your granolas, perhaps.)

  • Sahna October 27, 2012 at 10:23 am

    These look like a great weekend "breakfast for dinner"…

  • Mother Down Under October 27, 2012 at 11:32 am

    I just found you blog and I love it!
    I have been experimenting with living additive free…I have started with breakfast…I am loving baked oatmeal at the moment…and so I am looking forward to exploring your blog further!

    As for yogurt, I look for live cultures, no added sugar and no added anything else! And I like a thick consistency.
    I sound like a picky yogurt eater!

  • Julia Finnane October 27, 2012 at 2:02 pm

    These looks delicious! Love dill, feta, spinach, smoked salmon. mmm. I've never made savoury pancakes, must try soon!

    I'm trying to find my perfect yoghurt. I go for no added sugar and minimal ingredient list and then add my own yummy toppings at home. When I visit my parents house I do love sneaking some of Mum's blueberry barambah organics yoghurt though, so delicious! Will have to keep an eye out for Roaming Cow 🙂

  • Ros October 27, 2012 at 3:26 pm

    I love yoghurt too but am pretty particular. My favs are five:am Greek style and Schultz Organic.

    These pancakes look very yummy. I really enjoy your recipes, delicious yet wholesome. I made your Almond Oat Banana Choc Chip muffins again during the week, they are a hit in this house 🙂

  • Arielle ( October 27, 2012 at 4:07 pm

    I have no shame in admitting I indulge in a bowl of yogurt AT LEAST once a day. Breakfast, afternoon snack, after dinner treat… it works for all. I usually go for non-fat/low-fat varieties such as Black Swan Greek style or Chobani 0% Greek – topped with some blueberries + cinnamon is nothing short of perfection. P.S. your recipes are divine 🙂

  • Blithely Unaware October 27, 2012 at 5:30 pm


    For some weird reason a whole bunch of your posts just arrived in my feed (Paris/this one)

    So weird

    Anyway… I eat bucket loads of yogurt, it's GOOD for the bebe and GOOD for meeeeeee!!!
    I'm actually eating a yogurt now as a snack (very late dinner, Hamish is making lamb neck rague again, hello 10pm haahahahaa)…

    When picking a yogurt I look for:
    As natural production as possible/natural ingredients
    THICKNESS (can't stand watery yogurt)
    Australian Made (support our darling dairy farmers)
    Live cultures
    Delicious, different flavours (if going for a flavoured yogurt)

    I think the most important thing for me is the supporting dairy farmers thing though, I'm vigilant about that after nursing so many dairy farmers and the truck drivers that drive dairy trucks. I hear their stories and it really hits home. The dairy industry needs the full support of the Australian public.

    Sorry for the long reply!!!!!

    Off to die over your Paris posts.


  • Blithely Unaware October 27, 2012 at 5:32 pm

    OMG I forgot to say these pancakes look BOMB DOT COM… especially the smoked salmon… totally bookmarking this as an after bebe recipe!!!!!


  • Margaret October 27, 2012 at 6:55 pm

    Yum, I love yoghurt too. My yoghurt needs to be thick and a little sour.
    I love dill too. I was at the fresh produce market this morning and saw a pot of dill for sale. I was contemplating buying it to put in my veggie patch but didn't. Now after seeing your photos I'm kicking myself!! 🙂

    How is it I've never heard of Roaming Cow yoghurt?

  • Hannah October 27, 2012 at 9:31 pm

    What a fabulous recipe!! I've started to eat a lot more yoghurt lately, since I started making big batches of granola for the markets. Granola & yoghurt = perfect weekend brekky 🙂 I'm all about full fats lately, so I love a good quality yoghurt made simply with milk, milk solids & all those cultures. It's also fun seeing happy cows on the label, ha xx

  • Heidi October 28, 2012 at 12:04 pm

    Lisa – muesli & yoghurt – a match made in heaven 🙂

    Lorraine – yes I have tried that! & I'm keen to try their coffee flavoured one, have heard that's delicious!

    Hannah – with your fig & cardamom granola!!! Let's do it…

    Sahna – yeah, I like you're thinking 😉

    Mother Down Under – Hi! I'm picky with yoghurt too! It's a good thing to be picky about 🙂

    Julia – omg I just had some Barambah Organics yoghurt for the first time this morning! Delicious.

    Ros – I LOVE that, thank you – so nice to hear 🙂

    Arielle – awe thank you!!

    Blithely Unaware – yes it is weird!! My RSS feed threw a tantrum. Sorry about that! Yes high five for dairy farmers support, great work, lovely! Thank, lady.

    Heidi xo

  • Heidi October 28, 2012 at 12:05 pm

    Margaret – you'll have to get Dill next time 😉

    Hannah – haha, I agree 🙂

    Heidi xo

  • Danielle Lorkin October 28, 2012 at 4:00 pm

    The pancakes look delish – think I'll make them tonight. I love my yoghurt to be thick, creamy, high in protein and low in ingredients ( especially no added sugar). I tend to be what can't I add yoghurt too rather than what can I add it too!

  • Leah October 29, 2012 at 9:46 am

    I make these for dinner all the time but I add spring onions and feta. Love them with a good Greek yoghurt.

    Yoghurt for me has to be thick creamy and tangy. I'm not a fan of sweet yoghurt. Unless its for dessert 😛

  • Sig October 29, 2012 at 1:03 pm


    This is such a simple but amazingly delicious looking recipe – I love think, greek yogurt and am always keenly looking out for natural ingredients, TASTE, being low in sugar and relatively high in protein.

  • Su October 29, 2012 at 1:10 pm

    I absolutely have to have a couple of tubs of yogurt in the fridge at all times, whether as part of breakfast, dessert or a snack! My preference is for something low in sugar, a little bit tart, with a nice thick and creamy texture. I don't mind a bit of fat in my yogurt, I think it helps keep me satisfied for longer :).

  • Heidi October 29, 2012 at 2:23 pm

    Danielle – sounds good!

    Leah – spring onions, great idea!

    Sig – all very important things to look for, especially taste 🙂

    Su – agreed!

    Heidi xo

  • Daisy@Nevertoosweet October 29, 2012 at 3:03 pm

    Ohhh YAY new yoghurt? I'm a yoghurt snob too! I don't eat any of those weird supermarket brands anymore 😛 Ski, Dairy farmers and all that lol I need at LEAST chobani or Evia!

    Roaming Cows! I'm gonna get that tonight when I go to Woolies!!! 🙂

  • Yasmeen October 30, 2012 at 3:24 pm

    Heidi, this recipe is so up our alley! Jase will go nuts when I make this for him – dill, yogurt and smoked salmon are favorites in this home.

    As for what I look for in a yogurt… being Middle Eastern, yogurt is a huge part of our diet. We eat it with almost every meal – sometimes mixed with mint and garlic, sometimes plain, or with honey – so it goes without saying that we always have a big tub in our fridge.

    Because it's something we eat so often, it's incredibly important that we know that what we're putting in our bodies everyday is a good quality, all-natural product without additives. I'm so glad to hear that the options are widening (esp in commercial grocery stores – that's really great) for those of us keen to stick with all-natural products. Great review!

  • The InTolerant Chef October 31, 2012 at 12:53 pm

    I love an ingredient that's both yummy and good for you too! Great recipe Heidi- yummo!

  • Hannah Gilbert October 31, 2012 at 12:57 pm

    What a beautiful pancake mix-up. Salmon + dill + yoghurt = perfect. Thank you for the opening intro to another delish looking yoghurt. I'll have to keep a look out.

    In terms of what I look for…decadently rich taste, perfect balance of tartness and creaminess and all natural ingredients. Just plain, natural yoghurt that is real.

  • Heidi October 31, 2012 at 1:41 pm

    Daisy – yay!!

    Yasmeen – thanks, lovely 🙂 & I totally agree, for such a staple, you need a product you trust!! Quality.

    InTolerant Chef – yay, thanks 🙂

    Hannah – agreed. High five!

    Heidi xo

  • Sahna November 1, 2012 at 9:57 am

    This comment has been removed by the author.

  • Sahna November 1, 2012 at 10:13 am

    What do I look for in a yoghurt? The same as what I look for in a man. Thick, tangy, not afraid to be bold, no frills, deliciously natural, with no added preservatives…? (I think the man analogy may have run out on that last one…)

  • Iron Chef Shellie November 1, 2012 at 5:01 pm

    Simply a gorgeous meal! Must try this one I have my kitchen back in action.

    Quality yoghurt is something I enjoy but don't really have too often. Should get on the band wagon. I like to steer clear of the sugary ones for sure!

  • Blithely Unaware November 2, 2012 at 5:19 pm

    woooo hooooooooo I wonnnnnnnnnnn thank you ladybug!!!!


  • Julia Finnane November 3, 2012 at 12:19 pm

    oh YAY i'm so excited! Thanks Heidi!