They look pretty darn good, don’t they? I made two types… this is the blueberry version. Let me show you how I made them.
You’ll need a container of Greek yogurt- any kind, really. I used Voskos- fat-free- blueberry flavor. Add an egg (or 2 egg whites instead if you’re watching your calories).
Mix the egg into the yogurt. In a separate bowl, mix 1/2 cup flour + 1 teaspoon baking soda.
Stir the yogurt/egg mixture into the dry ingredients. It will be thick!
Use an ice cream scoop to scoop perfect amounts of batter into your heated skillet for the pancakes. I love my super cool stainless ice cream spring scooper! Spread them into even rounds. Add a few fresh blueberries on top of each pancake.
And there they are! They turn out to be a rather fluffy, full pancake. They are slightly tart (much like a buttermilk pancake) due to the Greek yogurt, but with added syrup drizzled on top they are pretty darn good. The bonus: each pancake is only 91 calories and 2 WW Points + (if you care about that sort of thing).
Here’s a banana version I did using egg whites instead of an egg. Same consistency. I really saw no difference in the overall pancake. If you need the protein, add an egg, and if you want to lower the calorie content- use egg whites instead!
Making Greek Yogurt Pancakes is a fun little experiment for a weekend morning since you can try them out using different flavors/brands of Greek yogurt and different kinds of fresh fruit! Have fun!
P.S. Here’s what my family thought of them: I served these pancakes to my family without telling them that anything was different. My son ate them, but kept asking what was different about them (while he ate bite after bite after bite). My husband ate them without asking anything at all. I’d say, they were a hit!
Greek Yogurt Pancakes
Yield: Five 4-inch pancakesPrep Time: 10 minCook Time: 5 minIngredients:
One 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)
1 large egg (or 2 large egg whites)
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 cup fresh blueberries (or 1/2 large banana)Directions:
1. Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.Tips:
*For blueberry pancakes, use blueberry Greek yogurt and fresh blueberries.
*For banana pancakes, use vanilla or vanilla-honey yogurt and fresh banana.
*If you need assistance in figuring out calories or WW points for altering the recipe with your own flavors, try using the Spark People Recipe Calculator- or My Fitness Pal Recipe Builder.The nutritional information listed is for the banana pancakes made with vanilla-honey yogurt (130 calories) and egg whites only: (syrup is extra)
Nutritional Information per serving:
Serving size: 1 pancake
Calories per serving: 91
Fat per serving: .2g
Saturated Fat per serving: .1g
Sugar per serving: 5.1g
Sodium per serving: ,span class="sodium">283g
Fiber per serving: .7g
Protein per serving: 6g
Cholesterol per serving: 1mg
Carbohydrates per serving: 16.4g
