Today, I would like to discuss breakfast food. And by breakfast food, I mean one specific recipe I need you to try. I made this Greek yogurt pancakes recipe over the weekend and was SO excited because it actually turned out well!
I’ve tried making them before, and they were a quite unpleasant consistency—AKA, there was too much yogurt. These babies, on the other hand, had a very normal, fluffy texture like pancakes should have. I was pretty pumped.
Yay for using up part of the 12 lbs of yogurt I got recently! Update on my yogurt consumption because I’m sure you all find it very fascinating: 8 lbs down; 4 lbs to go. The deadline to finish it is May 13th..because that’s when it all expires.
Greek yogurt gives these pancakes a punch of protein for a healthier and more filling breakfast.
Ingredients:
- 1 c. flour
- 1/4 tsp. salt
- 2 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. cinnamon
- 1 egg
- 1/3 c. 0% Greek yogurt
- 1 c. milk
- 1 tsp. vanilla
Instructions:
- Mix flour, salt, baking powder, sugar, and cinnamon. Add the egg, yogurt, milk, and vanilla; mix thoroughly.
- Spray skillet with non-stick spray. Scoop desired amount of batter onto skillet and cook until it starts to bubble. Flip and cook for another couple minutes.
Recipe adapted from Aggie’s Kitchen.
I put some coconut butter and syrup on these pancakes, and they were so good. I highly recommend trying it out sometime.
