Vanilla Yogurt Pancakes

The weekends are such a special time.

Time for yourself.

For your family.

For doing things you love with people you love.

So while you’re food choices are often more decadent and indulgent feeling, that doesn’t mean it has to be unhealthy!

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Pancakes have always been something special and I love making them on the weekends.

My pancakes are 100% whole grain, made with more protein from Greek yogurt, with less sugar thanks to my 30-second fruit syrup made with no sugar added preserves, water, and a touch of sweetener.

They are satisfying and filling! I even make enough to last through the week for breakfast which at that point I top with almond butter and more for the all fruit preserves! Weekend vibes all week long!

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Vanilla Yogurt Whole Grain Pancakes with Homemade Fruit Syrup

Makes: 12-16 pancakes

Ingredients:
1 cup whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

dash of cinnamon

dash of nutmeg

1 banana, mashed

6 ounces Siggi’s Vanilla yogurt

1 cup Fairlife skim milk

2 eggs, beaten

1 teaspoon vanilla extract

For the syrup:

1 tablespoon all fruit spread or jam

1 tablespoon water

1 tablespoon syrup of choice

Directions:

Preheat a non stick skillet to medium, medium-low heat.

In a large bowl, mix together the dry ingredients (flour through nutmeg). In a separate bowl, combine the wet ingredients (banana through vanilla).

Pour the wet into the dry and gently combine.

Pour desired amount of pancake mixture into prepared skillet, also sprayed with nonstick spray.  When bubbles st art to form (after a couple minutes), flip the pancakes and cook on the remaining side for about half the time.

Serve warm with the syrup that has been combined in a glass jar and warmed in the microwave (about 30 seconds).

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The vanilla Siggi’s Skyr yogurt gives these not only extra protein (in addition to the Fairlife milk) but it also adds a touch of sweetness and fluff  to the pancakes.

Don’t be afraid of using whole wheat flour here, the pastry flour gives these a lightweight and soft texture. All the ingredients combined really help switch this (the yogurt, milk, banana) but you don’t have to worry that these will be hard and dense that can happen when using 100% whole grain products in place of traditionally-used enriched or refined flours.

If you need a gluten free version, you can substitute gluten free oat flour cup for cup in this recipe.

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Enjoy this recipe and the printable recipe card: Vanilla Yogurt Pancakes!

xo,

Becca

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