I love pancakes. When I make pancakes at home I like to go for a healthier option than your traditional buttermilk pancake or pancake mix filled with sugars and what not. What I make, is greek yogurt pancakes. The beauty of these pancakes is they are loaded with protein, they are whole wheat, they are low in sugar and they can be any flavor you would like depending on your yogurt of choice (and the extras you put in them).
Tip: Before grabbing just any old greek yogurt, check the sugar content on the label. We want this to stay low in sugar.
This recipe makes 2 medium pancakes
Greek Yogurt Pancakes
5 - 6 ounces greek yogurt - You can use an individual container of greek yogurt as they are usually between 5 and 6 ounces (if you want plain pancakes, use plain or vanilla, if you want strawberry pancakes use strawberry, if you want blueberry use blueberry, etc… the possibilities are endless)
1/2 cup whole wheat flour
1 tsp baking powder
Optional: Fruit.....if you like fruit in your pancakes, dark chocolate, cacao powder (did someone say double chocolate pancakes?), Maca powder (give your breakfast an extra power punch)….be creative, love your breakfast!
Scoop yogurt into a large bowl. Beat your egg in the yogurt, making sure both are mixed together throughly. Next add the flour and baking powder to the bowl, mixing all contents until completely combined. The batter should be much more thick and sticky than your typical pancake batter, so no need for concern. If using fruit, mix in the fruit last.
Drop batter onto a non stick pan, or a slightly oiled pan on medium heat. Cook the pancake on this side for about 3 - 4 minutes. You will notice the pancake start to rise a little bit, the thick sides becoming “cooked”, the top will get slightly bubbly. Flip the pancake and cook for another 3 - 4 minutes so the pancake can cook all the way through.
I’ve made these using gas and electric stoves as well as griddles. All heat sources are different, so it’s important to check the side of your pancake that’s face down (you don’t want a burnt breakfast). Increasing/decreasing heat and adjusting cooking time may be needed depending on your heat source (I learned this the hard way).
Top your pancake with your favorite toppings. I made these pancakes with blueberry greek yogurt, I topped them with Stonewall Kitchen Wild Maine Blueberry Jam (my favorite!), REAL maple syrup (I’m talking about the good stuff, homemade from Vermont), and some earth balance. The perfect winter weekend breakfast!