Greek Yogurt Pancakes.


Greek Yogurt Pancakes I

It’s what’s for dinner.

And lunch.

And if you’re feeling extra loopy… maybe even breakfast.


Greek Yogurt Pancakes I

That’s my new word. It’s like a hybrid of sincerely and seriously and I say it when I’m really sincerely serious. You know… just trying it on for size.

Unfortunately I fear it’s going the way of “fetch,” Gretchen Wieners style.

But pancakes!

I had no intention of making pancakes on Saturday morning, but then I started craaaaving them. We’ve been making a ton of pancakes each week with mashed bananas, but as I began to assemble my ingredients I realized that zero bananas did we have. We also were out of eggs. Ruh roh. The only semi-nonweird ingredient I could find in my fridge that MIGHT work was a container of Greek yogurt. Bingo.

The pancakes were fine indeed. After a few tweaks and tests, I determined that this was my favorite recipe in all the land, and that you should have it. Plus, we ended up eating a LOT of pancakes this weekend because of that… and you know I don’t like to be alone.

Greek Yogurt Pancakes I

Now now… these are not your super fluffy, buttery, traditional pancakes. They won’t be for everyone… but they might be for you. We were both huge fans, however they have a slightly different consistency than your regular faves. Semi-fluffy, almost creamy and delightfully dense. I told you I was obsessed with coconut milk, member? And “obsessed” just means I really have four open cans in my fridge that need used… again.

Anyhoo. These reminded me more of a healthy-tasting buckwheat pancake.

Wait. Not sure I’ve ever had a buckwheat pancake?

But they remind me of what a buckwheat pancake would taste like if I was to have one.

Which is an excellent thing, even if I have no clue what I’m talking about.

Greek Yogurt Pancakes I

Whole Wheat Greek Yogurt Pancakes

makes about 15 pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 1/2 cups light (canned) coconut milk

1 6-ounce container plain, nonfat Greek yogurt

1 tablespoons vanilla extract

1 1/2 tablespoons honey

In a large bowl, whisk flour, baking powder, salt and cinnamon. Add milk, yogurt, vanilla and honey, whisking until smooth.

Heat a nonstick griddle or skillet over medium heat. Using a 1/4 cup measure, pour batter into rounds. Let cook until bubbles appear on the surface, about 3-4 minutes, then flip and cook for an additional 1-2 minutes. Serve with butter, syrup and fruit.

Note: these pancakes are fairly thin and not quick as fluffy as your typical pancakes. I find that they do not reheat very well (like the next morning), but are great when first made. You can replace the whole wheat pastry flour with all-purpose (do not use regular whole wheat), but you may have to decrease the coconut milk by 1/2-3/4 cup.

Greek Yogurt Pancakes I

I like you.