I did a big cleanout of the fridge. See, we have this awful, nano-fridge that necessitates that I squat to see what’s in it (I’m 5’4″…that means this fridge is LOW), and it had gotten so stuffed and disorganized that I didn’t know what I had. So that led to list of “This must be used within the next x days or it’s going to expire”. On that list was an unopened tub of Greek yogurt. I love Greek yogurt. It’s so thick and rich and good for you. But I wasn’t in the mood to just, you know, eat it. So I went on a search and came up with this recipe for Greek yogurt pancakes, which I decided to tweak. OMG, these were lovely, even though I kinda burned them a little bit. I’m with the original guy–4 big pancakes is about what you’ll get out of this. Because what’s the point of cute little baby ones for Sunday brunch? This works out to 129 calories and 2.65 grams of fat per pancake (before you add whatever topping of choice you want.). As pancakes go, these are super healthy. **This recipe can be made gluten free by merely changing out for your favorite all-purpose gluten flour mix, with no other substitutions.**
- 1/2 Cup all-purpose flour
- 1 Tablespoon Splenda (subbed for sugar)
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup Greek Yogurt
- 2 Large eggs
- 1 Teaspoon vanilla extract (I doubled the amount in the original recipe)
- 2 Tablespoons skim milk
- Mix all your dry ingredients.
- Add the wet ingredients and mix well, being sure to get all the lumps out.
- No need to let it rest, just go to town.
- Heat your griddle or skillet over medium heat (original recipe said medium high and that’s how I burned mine).
- Spray with butter flavored cooking spray.
- Pour in half a cup of batter.
- Cook until it starts to set at the edge and bubble up in the middle.
- Carefully flip and cook for another couple of minutes.
- Remove to a cookie sheet and keep them in the oven on warm while you cook the rest.
- Serve with your choice of toppings.