Greek Yogurt Pancakes

Greek Yogurt Pancakes

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.

Flour and yogurt mixture

Mixing all these ingredients together was a little difficult. Luckily, the recipe said that it would be kind of chunky.

The two mixture together

Pancake batter

The batter looked really yummy! But I wouldn’t let myself sneak a taste!

4 mini cakes

Crisp and delicious

I can’t flip an omelet, but I can flip pancakes!

The second batch

Four yummy pancakes!

I made a couple small changes for myself from the original recipe. Here’s the recipe that I used:

Greek Yogurt Pancakes

Ingredients:

• 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

Directions:

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.

Check out Julie’s original recipe here!