Wednesday, March 21, 2012

Greek Yogurt Pancakes

These pancakes are the easiest, healthiest and tastiest pancakes I have ever had. I found this recipe on Pinterest a few weeks ago when we were in Florida. Yay for Pinterest!
 Andrew and I started eating a lot of Greek yogurt in Florida, so when I saw this recipe I thought it would be a fun one to try, but I really didn't think it would work (or be good) because there were so few ingredients. I never had the chance to try them in Florida, I was bummed. But Monday was a rain day here so Andrew got to stay home! *Happy me* :) He convinced me to try them, but I was still skeptical. I even had a back up recipe ready just in case these didn't turn out....Needless to say, I didn't have to use that back up recipe because we LOVED these. They are so delicious and actually pretty healthy. Andrew figured out that each batch has about 40 grams of protein. Another reason why he loved them so much, he ate 7! :)

I really didn't change much of this recipe, I just used some different ingredients. I will put what I did in italics next to the original ingredients. :)

(Makes about 4 medium/large pancakes, I made 2 batches and made them on the more small/medium side)

6 oz container of Greek yogurt, vanilla or your favorite flavor (I used 3/4 cup of plain non-fat Greek yogurt)
1 egg
1/2 cup Flour (I used whole wheat)
1 tsp baking soda
(To make up for the lack of sweetness from the flavored yogurt, I poured a little bit of maple syrup in to the batter to sweeten it. I'm sure honey or even agave would work as well.)

::In a bowl, mix the yogurt and egg together well. The resulting mixture should be pale yellow in color and have a few lumps here or there.

::Mix flour and baking soda together. Do NOT be generous with your half cup of flour, make sure you measure it out, maybe even do slightly less than a half a cup.

::Slowly pour yogurt and egg mixture in to flour and baking soda.

::Stir together until combined. The batter will be extremely thick, don't worry, it's suppose to be that way. (If you need to sweeten it now would be a good time to do it.)

::Spoon batter on to a sprayed medium/high griddle, flip when bubble appear on top. (I spread mine out a little with my spoon, but don't worry they will melt some as they cook)



Anonymous said...

Oh! I love breakfast food! I will have to try this. Thank you!

Bethany said...

ooh! I still haven't had the chance to try these amazing pancakes... I'm hoping to tomorrow. :)

Anonymous said...

I just ate one-half cup of flour with a little baking soda, one-half egg, 3 ounces Greek yogurt and a little maple syrup! Absolutely delicious. (Jack ate the other half of the recipe!) Thank you for sharing it with us. Aunt D

Godly-young-widow said...

They worked all right, and sure filled me up! Thanks for sharing

Sarah said...

Made these this morning!! Super good, mine were a little mushy, but that's probably because I didn't cook them long enough, lol. Thanks for posting!

Kori said...

Yeah. Because its such a thick batter I've found it's best to cook them low and slow. Otherwise, it probably won't cook them all the way through. I found that out the hard way as well. Lol. :)

Erin said...

I just tried these, so light and fluffy. Thanks! I have started making my own yogurt and made these with that.

Jane said...

These are so good and so healthy! I found a way to eat Greek yogurt now. Thanks so much for sharing this.