Do you have a holiday morning tradition? This year I’m celebrating with Tony and his family; we’ll each be bringing a brunch dish on Christmas morning. I haven’t decided what I’ll be making yet: french toast, pancakes, mini cinnamon rolls or banana bread. I’m definitely leaning towards the homemade mini cinnamon rolls; what do you guys think?
Of course, Christmas morning is very different from my usual breakfast. During the typical weekday, I love eggs and toast with avocado, or my cottage cheese pancakes. When I start the morning with high-protein foods, I’m always full until lunch. The other day I looked at the sodium content in my cottage cheese and was a little shocked at how much it contained: 400mg! WHAT.
After that I decided to do a little experimenting with the recipe to keep down the sodium, but still keep me full and satisfied. After some recipe testing, I found that you can sub Greek or Skyr yogurt for the cottage cheese and the pancakes will still be FABULOUS. And oh my goodness, SO filling.
I used siggi’s yogurt in my recipe which is pretty much my go-to yogurt these days. Did you know it’s actually an Iclandic-style strained yogurt? Which in my opinion is similar to thick Greek yogurts, except without all of the extra sugar. I love it because it isn’t as sweet as the other fruit yogurts out there AND it’s blended, meaning all you get is rich, silky-smooth nonfat yogurt. That’s also probably the number one reason these pancakes will keep you full forever.
I’ve been loving using different flavors of siggi’s yogurt in this pancake recipe, such as vanilla bean, acai-mixed berry and blueberry. There’s also some banana in these pancakes, so what you end up getting is something that tastes very similar to banana bread. YUM.
Know what else I love to do? Sub chocolate chips for blueberries. YEP that magic is called oatmeal chocolate chip banana bread pancakes. Get with it.
In all seriousness, these are super healthy and always stocked in my freezer for crazy mornings or sometimes a treat (if I make them with chocolate chips). I personally think Christmas morning calls for using chocolate chips, but again it’s up to you! You can check out more siggi’s dairy recipes here!
Ps. Definitely having the chocolate chip version for my birthday breakfast on Monday.
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- Serves: 2 servings, 2 pancakes each
- Serving size: 1/2 of recipe
- Calories: 208
- Fat: 3.8g
- Carbohydrates: 29.4
- Sugar: 12.8g
- Fiber: 3.3g
- Protein: 13.6g
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
- 1/2 medium ripe banana
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup fresh or frozen blueberries, plus more for serving
- Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
If you like this recipe, you might also like:
siggi’s rather delicious yogurts with simple ingredients and not a lot of sugar.
Try delicious flavors like vanilla, pumpkin & spice, and mixed berries & açai, power up your breakfast with their recipes and print a coupon.
This is a sponsored conversation written by me on behalf of siggi’s Dairy. The opinions and text are all mine.