There are usually only two things on my mind when I roll out of bed in the morning: coffee and checking emails. However, this morning I woke up with a huge craving for a stack of fluffy blueberry pancakes.
Wait, that’s not a big surprise is it? My Instagram account is populated with pictures of pancakes plus I even had them for dinner last night. Don’t judge, you know Brinner (breakfast for dinner… duh) is pretty much the best thing ever.
My pictures really don’t do the pancakes any justice so I’ll have to annoyingly describe to you just how perfectly good these are. Brace yourself for an overload of adjectives…
Thick. Fluffy. Melt-in-your-mouth. Unbelievable. Crispy edges. Perfectly golden. Outrageous. Awesome. Fantastic. Lick-your-plate good.
There, now do you get my point?
I’ve been making greek yogurt pancakes for a while; they are truly one of my favorites. Not only are these pancake packed with protein (12 grams per serving), but the batter is also versatile. You can change up the ingredients by subbing a flavored greek yogurt or using whole wheat pastry flour. Oh and instead of making them blueberry pancakes, why not try chocolate chips for a change?
I had both strawberries and blueberries that needed to be used up in my fridge, so I decided to pack the pancakes with blueberries and make a gorgeous strawberry-vanilla syrup to top them with.
The syrup is incredibly easy to make, too! Simply simmer strawberries, pure maple syrup, and a touch of vanilla over medium heat until the strawberries begin break down.
Drizzle drizzle. Or just pour excessively like I do.
I LOVE how the blueberries pop in your mouth with each bite and how the strawberry maple syrup soaks perfectly into the pancakes. I think they’d be terrific topped with peanut butter… then again I think peanut butter goes great on just about anything.
You definitely won’t regret making these.
- Serving size: 3 pancakes without syrup
- Calories: 226
- Fat: 3.1g
- Carbohydrates: 38.6g
- Sugar: 10.7g
- Fiber: 2g
- Protein: 12.7g
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup nonfat plain greek yogurt (Chobani or Oikos is good)
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 tablespoons almond milk (skim, soy, coconut, or whole will also work)
- 1 cup blueberries
- 1 cup strawberries, cored and diced
- 1 cup pure maple syrup
- 1/4 teaspoon pure vanilla extract
- In large bowl whisk together flour, baking powder, and baking soda; set aside. In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, as pancake batter will be thick and you'll want them to cook thoroughly. It's very important to cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.
- To make the syrup, place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.
Subbing 2 egg whites for 1 egg.
Replace honey with a packet or two of truvia to cut sugar.
Use whole wheat pastry flour or whole wheat white flour for whole grains and extra fiber.
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