Sunday, December 2, 2012

Greek Yogurt Pancakes

My girls wanted pancakes today, but only yummy pancakes. I've been searching hi and low looking for the perfect recipe and I finally came up with one. Actually it is a variation of several recipes.

Here's my take on Greek Yogurt Pancakes:

3/4 cup Greek yogurt (plain or any flavor) = ~6 ounces
1 egg
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon almond milk (or any liquid; omit if using all purpose white flour)

Mix yogurt and egg until smooth and creamy. Add flour and baking soda and mix well. Add almond milk and stir. Pour onto hot griddle. Flip when bubbling. Remove from griddle when cooked.

This makes approximately 12 slightly larger silver dollar size pancakes or 8 moderate size pancakes.

Today we used strawberry Greek yogurt which gave it a sweet taste drizzled with pure maple syrup. To add your own twist, you could use vanilla in the batter or a sprinkling of pure cane sugar or honey. Personally, I like mine plain without syrup.

These were certainly a hit with my family. I made two batches and they were just about gone before I was finished making them. I had to scoop pancakes off their plates in order to get this picture. They were perfectly moist without being floury or cake-like.  It is always a great feeling of accomplishment when there is nothing left!

I believe this will be our new go-to pancake recipe. Next time I will certainly double it instead of having to make two batches. The great thing is that they are full of protein.

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