When I was growing up my best friend, Diane, and I used to be the “perfect pancake makers”. We’d make beautifully golden brown round (and Mickey Mouse shaped) pancakes on the griddle on my parent’s stove. I must have lost my touch over the years (see photo below). These pancakes turned out less than perfect, probably because I tried to make them thinner and healthier than they’re supposed to be, and flipped them before they were ready, but figured out some kinks along the way and they were still delicious. Thanks sister Hilary for the recipe I based them off of: https://www.thepioneerwoman.com/food-cooking/recipes/a79203/greek-yogurt-pancakes/
Ingredients
- 1 cup Greek yogurt
- 7 Tbsp flour (could use whole wheat or gf)
- 2 Tbsp sugar (or syrup or honey)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp flaxseed
- 2 eggs
- 1 tsp vanilla
- 1/4 – 1/2 cup oat milk (or any milk) depending how thick you like your pancakes, I like them thin
- Blueberries
- Butter and maple syrup to top
Instructions
It’s pancakes, you can figure it out. Combine/whisk all ingredients except blueberries. Heat a pan, melt butter on pan so pancakes don’t stick. I use a 1/4 cup measuring cup to pour each pancake, and add 4-5 blueberries to the measuring cup before you pour it. Flip once the bubbles on top start to pop.
Serving
Makes 4 servings. I did half of this recipe this morning and had them with venison breakfast sausage and fried eggs, per request of the Carnivore.
NicStan Cooks 