…give me the crepes.
Mmmm, crepes. Maybe another day. Today the search for the perfect pancake continues! And comes pretty darn close to finding a resolution! Nah, that will never happen, I don’t think I’ll ever stop searching. There are so many recipes to try.
This latest bout of pancakery came about because I had a bunch of Greek yogurt in the fridge that needed using up before it went bad. What to do, what to do? There are only so many parfaits and smoothies I can have in the middle of winter. And I don’t even want to think about making frozen yogurt. I’m getting cold just looking at that word. Bah winter. I want something warm, tasty, and filling. Something to keep me going in the snowy slump.
I stumbled across this recipe, cooked it up, and was glad I did. These pancakes were yummy, not too filling, and protein packed. And, the recipe made enough for one serving! Huzzah! Ok, more like 1.5 servings, but that’s fine. I needed an extra boost today, hence the coffee. That’s right, I went all out and made myself a cup of coffee. Some days you need a little pampering.
Greek Yogurt Pancakes
Adapted from Recipe Girl
Ingredients
1 cup Greek yogurt
1 large egg (or 2 large egg whites)
1/2 cup oats
1-2 tbsp AP flour
1 teaspoon baking soda
1 tsp vanilla
1/2 tsp cinnamon
Method
- Mix yogurt and egg in a medium bowl until blended and smooth. Add oats, flour, and baking soda, stirring until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan on medium heat. Spray with nonstick spray. Using about 1/3 cup of batter for each pancake, scoop a portion into the pan.
- Spread each of the batter scoops into an even circle. Cook for about 3 minutes. You should see little bubbles coming to the surface and bursting. Once the bubbles start to slow down, flip the pancakes and cook the other side for about 2 minutes, until it is golden brown.
- Repeat with the remaining batter. Serve with fruit and/or syrup and/or more yogurt.
Whiskey and Wanderlust 