I made these for my family while we were home over the 4th of July and they were a hit! I’ve already been requested to make them for our upcoming beach trip! Needless to say, they are worthy of repeat!
Nutritious and delicious pancakes- that’s right, you can eat pancakes and feel good about them!
Berry Chia Yogurt Pancakes
Makes about 15 pancakes
2 cups whole wheat pastry flour (or white whole wheat flour)
1/4 cup chia seeds
2 teaspoons baking powder
1 teaspoon baking soda
pinch of kosher salt
1 cup plain Greek yogurt (such as Fage 2%)
2 cups milk of choice (such as Fairlife or an unsweetened vanilla nut milk)
1/4 cup unsweetened applesauce with cherries or mixed berries
2 lemons, zested & juiced
2 tablespoons Madhava Agave 5
1 teaspoon vanilla extract
In a large bowl, combine the dry ingredients (flour through salt). In a large mixing bowl, combine the wet ingredients (yogurt through vanilla). Combine the dry & wet ingredients and let sit for about 5-10 minutes.
Preheat a flat-iron skillet or non-stick pan to medium heat. Spray with non-stick spray or rub on some good ol’ butter (I’m diggin’ Land O’ Lakes Butter with olive oil and sea salt right now).
Using 1/4 cup measure, portion out some of the batter onto the warmed skillet. Flip over when the under side starts to brown (you’ll know as the edges start will to form and plump up and there will be bubbles popping up on the top side, indicating the bottom is toasted and the batter is becoming warmed through). Cook on the second side until it is browned as well, about 2 minutes.
Repeat the spraying/butter coating step as needed while continuing to cook each pancake until the batter is gone.
For a syrup, I combine a splash of water in a glass jar with a healthy dollop of an all fruit preserve or jam such as Polaner, Smucker’s Simply Fruit, or St. Dalfour. I splash in some Madhava Agave 5 – my liquid sweetener of choice that doubles as the syrup here. Warm it for about 30 seconds, stir, and drizzle over your cakes!