Greek Yogurt Pancakes.
It’s what’s for dinner.
And if you’re feeling extra loopy… maybe even breakfast.
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.
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.
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.
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.
I like you.