Sunday morning rolled around this weekend and even though I was staring at a to do list a mile long, I decided to remember one of my goals for 2012 and look for balance. To enjoy my time with my family. So I set my to do list aside for the morning and enjoyed spending time with my husband and our daughter. And I made some awesome pancakes.
Vanilla Yogurt Pancakes
Prep Time: 2 minutes
Cook Time: 6-8 minutes
Keywords: breakfast greek yogurt pancake
Ingredients (serves 2, with leftovers)
- 1 1/2 cups Vanilla 0% Chobani Greek Yogurt
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup almond milk
In one bowl whisk together all of the wet ingredients.
In a separate bowl, whisk together the dry ingredients.
Pour the wet into the dry and stir until just combined.
Pour 1/4-1/3 cup of batter onto a greased skillet or griddle pan over medium-high heat.
The pancakes are ready to flip when bubbles begin to pop. Flip and cook for 2-3 more minutes, until the pancakes are golden brown.
Serve with bananas, fresh berries and some real maple syrup!
I loved these pancakes! The tanginess of the Greek yogurt really comes through and balances with the sweet maple syrup.
Using vanilla yogurt means there’s no need to add sugar to the batter, it’s perfect without.
I think our go to pancake recipe has been replaced.
Recipe just slightly adapted from Chobani.