Recipe: HealthIER Yogurt and Blueberry Pancakes

I woke up with a huge craving for pancakes.  I was wondering what to do with the remaining blueberries so I figured...why not throw them into pancakes?  I love being able to use Greek yogurt in baking and cooking at every opportunity possible.  Since I had some Chobani yogurt in the fridge, why not use them in the pancakes, too?  I was delighted the pancakes turned out just as fluffy, healthier, and no less satisfying to eat.

Dry Ingredients

1 cup all purpose flour (or whole wheat)

1 tbsp baking powder

1/2 tsp salt

Wet Ingredients

3/4 cup Greek yogurt (I used Chobani yogurt vanilla flavor)

1/2 cup milk

1 egg

1 tsp honey

1 tsp lemon juice

1/2 cup of blueberries

powdered sugar (optional)

olive oil cooking spray

Directions

1. Sift the dry ingredients together into a bowl

2. In a separate mixing bowl, beat the egg and yogurt together.  

3. Add the milk to the egg and yogurt mix.  Mix together.

4. Add the lemon juice and honey (the amount of honey you use will depend on how sweet you prefer your pancakes).

5. Add the dry ingredients to the wet ingredients and mix.  The batter will be a little lumpy.

6. Gently fold in the blueberries.

7. Lightly spray a non-stick skillet with cooking spray.  Pour about 1/4 cup of the batter per pancake.  Brown both sides.

8. Garnish with powdered sugar, blueberries, bananas, raspberries, blueberries, or any other fruit to your heart's desire.  

Serve with a light maple syrup or honey.

Recipe: German Pancakes aka Dutch Baby

The first time I was introduced to German Pancakes, otherwise known as a Dutch Baby, was at Plum's Cafe in the City of Costa Mesa in Southern California.  Four of us had to dig in in order to polish off the delectable goodness.  I love all things pancakes and waffles so I needed to make sure that I can have access to this whenever it suits me.

The difference between this recipe and what I had at Plum's Cafe is that at Plum's the lemon is squeezed onto the pancake whereas lemon is included in my batter.  The other minor difference (just minor!) is that I kept this on the healthier side by not including bacon.  Yes, I know, blasphemous, but I can't keep clogging my arteries!



Special Equipment:
10 inch skillet (approximate) - preferably a cast iron



Ingredients:
3 eggs, beaten
1/2 cup milk (I used Lactaid since I'm lactose intolerant and it turned out fine)
1/2 cup all purpose flour
1 tbsp lemon juice
lemon zest from 2 lemons
2 tbsp melted butter, COOLED!
1 tbsp sugar
1/2 tsp vanilla extract
confectioner sugar
any fruits you like
dollop of Greek Yogurt (I prefer Chobani Vanilla flavor)
cooking spray


Instructions

1. Heat oven to 450.

2. In a medium sized mixing bowl, add the milk, lemon zest, lemon juice, melted & cooled (you don't want scrambled eggs!) butter, sugar, and vanilla extract.

3. Add the flour and whisk until smooth.  No bumps, no clumps!

4. Spray your oven safe skillet with cooking oil.  Pour the batter in.  Place skillet into the oven for about 15 minutes or until the sides are golden.

5. Top with fruit, confectioner's sugar, and yogurt.



You can also skip the fruit and use jam/jelly, nutella, BACON(!) or anything else that tickles your fancy.



Bon appétit!