Sunday, July 1, 2012

Greek Yogurt Pancakes

UPDATE 1/27/14: Since going gluten free, I swapped out the wheat flour in this recipe for Trader Joe's gluten free all-purpose flour.
A couple weekends ago I found this recipe at Everyday Belle, as I was looking for a healthier pancake recipe. Well, it was a HUGE hit with my kids! So, I just got done making them for the second time this morning, only I played around with the recipe a bit more today. The first time I made it I used plain, non fat/sugar free greek yogurt and surprisingly my kids still gobbled them up! Today, I had some left over orange flavored greek yogurt that none of us really cared for, so I decided to use that up in the recipe and I added 1/4 teaspoon of Spice Islands pure vanilla extract (which doesn't contain corn syrup, as many others do). I have to say (and I don't get paid in any way by the fact I don't get paid for any part of doing this blog) that Spice Islands products are awesome!!! They are a bit more expensive, but worth it! A sweet friend of mine recently said that good things aren't always cheap and cheap things aren't always good. I think that is SO true! Anyhow, back to the pancakes...the batter is super thick, but they produce a very light pancake. Make sure you resist the urge to continue stirring the batter as you make the pancakes. It will fluff up a lot as it sits and that is what helps make them so great!
You can use any flavor yogurt you want, but the fact that my kids were just as happy with the sugar free version, I think I'll stick to that next time!
I hope you enjoy this recipe as much as I do. Thank you to Paige at Everyday Belle!

6 oz (3/4 C) greek yogurt (any flavor, I used plain fat free)
1 egg
1/2 C Trader Joe's GF flour, scant...which means just a little less than 1/2 (I used to use King Arthur, unbleached/ not bromated)
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract (if using plain yogurt)

Turn on the stovetop to medium heat using a griddle (or non stick pan). Spray pan thoroughly or butter if you desire. While pans are heating up, mix wet ingredients. Then, mix in flour and baking soda until well combined. Let stand for a couple minutes, until mixture is fluffed up (resist the urge to mix again). The batter will be very thick. Plop onto pan and spread gently with the back of a spoon. Flip when edges are looking a little less wet. They will not get the same bubbles that you may be used to seeing on pancakes, so you'll just have to test these. Flip an extra time, if needed, to ensure the batter is cooked in the center.
Serve immediately and Enjoy!!!

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