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Servings:

Greek Yogurt Pancakes

These Greek Yogurt Pancakes are a little bit lighter and brighter than a traditional stack- one that would be perfect for holidays and slow Sunday mornings but virtuous enough for regular mornings, too.

Total Time

35min

5.0

1 Rating

Author: Lidey Likes

Servings:

Ingredients

•

1 cup

Fresh Blueberries

•

Ripe Peach , pitted, diced

•

2 Tbsp

Granulated Sugar

•

2 tsp

Granulated Sugar

•

1 Tbsp

Thinly Sliced Fresh Mint

•

1 1/2 cups

All-Purpose Flour

•

1/2 cup

Almond Flour

•

2 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1 tsp

Kosher Salt

•

as needed

Baking Soda

•

Large Eggs , lightly beaten

•

1 cup

Plain Greek Yogurt

•

3/4 cup

Whole Milk

or 2% Milk

•

1 tsp

Vanilla Extract

•

to taste

Unsalted Butter

•

to taste

Maple Syrup

Cooking Instructions

First, macerate the fruit: In a small bowl, combine the Fresh Blueberries (1 cup) , Peach (1) , Granulated Sugar (2 tsp) , and the Fresh Mint (1 Tbsp) if using. Toss and set aside while you make the pancakes, tossing occasionally.

Turn the oven to 200 degrees F (95 degrees C) and place an ovenproof dish or platter in the oven.

In a large bowl, whisk together the All-Purpose Flour (1 1/2 cups) , Almond Flour (1/2 cup) , Baking Powder (2 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Kosher Salt (1 tsp) and Baking Soda (as needed) . In a separate, medium bowl, combine the Eggs (2) , Plain Greek Yogurt (1 cup) , Whole Milk (3/4 cup) , Granulated Sugar (2 Tbsp) and Vanilla Extract (1 tsp) , and whisk until smooth.

Add the wet ingredients to the dry ingredients, and mix until just combined (there may still be small lumps in the batter).

In a large (12-inch) nonstick skillet, heat 1/2 tablespoon Unsalted Butter (to taste) over medium-low heat. Scoop a heaping 1/3 cup pancake batter onto one side of the skillet and spread lightly into an even circle with the bottom of the measuring cup. Scoop another 1/3 cup of batter onto the other side of the pan to form another pancake.

Cook for about 2 minutes, until bubbles form on the pancakes and the bottoms are golden brown, lowering the heat if the pancakes brown too quickly. Flip the pancakes and cook for another minute. Transfer them to the platter in the oven, and scoop out two more pancakes. Repeat this process with the remaining batter, adding more butter to the pan as needed.

Serve the pancakes warm, with the macerated fruit and Maple Syrup (to taste) .

Nutrition Per Serving

CALORIES

187

FAT

6.5 g

PROTEIN

7.8 g

CARBS

25.0 g