After last night’s festivities, I wanted a delicious breakfast this morning. Paul also slept over, so I wanted to make him something too. I wasn’t sure what type of thing to make, but I didn’t want to try another omelet. That would have taken too long. Instead, I checked out Julie’s breakfast recipes on Peanut Butter Fingers. The Greek Yogurt Pancakes immediately caught my eye.
The pancakes seemed pretty healthy, and really interesting! They were delicious! Paul loved them too and he won’t go near Greek yogurt.
Mixing all these ingredients together was a little difficult. Luckily, the recipe said that it would be kind of chunky.
The batter looked really yummy! But I wouldn’t let myself sneak a taste!
I can’t flip an omelet, but I can flip pancakes!
I made a couple small changes for myself from the original recipe. Here’s the recipe that I used:
Greek Yogurt Pancakes
- 6 oz. Fage 0% Greek yogurt
- 7 Tbs. all-purpose flour
- 1 Tbs. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/2 tsp. vanilla extract
Place yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together. The mixture doesn’t need to be completed mixed. The texture should be a little lumpy.
Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together.
Pour the batter onto a griddle sprayed with cooking spray, 1/4 C. at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup. Yields 12 mini pancakes.