GREEK YOGURT PANCAKES WITH FRESH BLUEBERRIES
I have been ‘gramming’ about these pancakes for weeks. First I had them with ripe raspberries,
then with fresh sliced strawberries and finally I put blueberries INSIDE them. And that was a fab idea.
So after this new idea, I decided it was time to share my easy go to recipe with you.
I have been making these pancakes in the morning before work, and if you know me
I love to sleep in as late as possible then run around the house getting ready to be at work by 8.
AU is the complete opposite, he likes to take his time and relax in the morning (secretly I think he is crazy).
This recipe makes 4 medium/large pancakes, I eat two in the morning and then
have 2 leftover for the next day. This week I had a brilliant idea to double (duh) the
recipe and it made enough breakfast for 4 days. They reheat really well in the microwave and taste just as good.
[I love how the blueberries pop from the heat]
Drizzle these babies with a little pure maple syrup and you have yourself a go to breakfast.
The protein in the yogurt keeps me full and the fruit on top keeps me healthy ;)
One of the best things about these pancakes is the short simple list of ingredients in them.
There are 4-5 ingredients depending on the flavor of yogurt you use. I always have plain
greek yogurt on hand for sweet & salty recipes so I add a splash of vanilla essence to
sweeten my pancakes a little. Honey is also a great substitute. If you use a flavored yogurt like
peach or vanilla I would omit the vanilla since you already have some sugar and sweetness.
Another great substitute for gluten free or healthier versions of this is using almond
flour or whole wheat flour instead of traditional white flour. These pancakes are versatile for anyone.
GREEK YOGURT PANCAKES WITH BLUEBERRIES
Ingredients
- 1/2 cup flour
- 1 egg
- 2/3 cup plan greek yogurt
- 1/2 teaspoon vanilla essence
- 1 teaspoon baking soda
Instructions
- Combine egg, vanilla essence and greek yogurt, whisk.
- Combine flour and baking soda separately.
- Mix the wet ingredients into the dry and combine well.
- Cook on a sprayed flat pan surface until the tops start to bubble.
- Layer fresh blueberries into the pancake top.
- Flip over and cook until firm on the inside.
- Serve with maple syrup!
You don’t have to use the blueberries in these either, they are just as great plain and slathered with
melting butter and pooling syrup. I have been trying to eat healthier so my syrup pouring is very scarce.
One thing to remember about these pancakes is that they’re not Aunt Jemimas
so they’re probably not going to be as good. The sodium, fat, and sugar in these
is significantly reduced as well as the preservatives. Make these for you next brunch
instead of reaching for that box of powder. You’ll feel better and look better for it.
Get creative with your toppings too, they are practically endless.
Much love,
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