This week the grocery store was exceptionally crowded. It was not a holiday, nor was there an impending snow storm, but each aisle was jam packed with people. As to avoid the crowd, I hurriedly threw some favorite items in my cart, and I whizzed by the meat department with utter speed. When I came home and the kids started unloading the groceries, I informed them that this week they would be vegetarians OH NO, thought my meat and potato family. But after indulging in Greek Yogurt Pancakes, they found the vegetarian life is not so bad after all. Whenever I get the famous question, “What’s for dinner?”, and I respond, “We are having breakfast for dinner.”; the excitement intensifies. There is something about these light, fluffy, but yet crispy edged pancakes that makes everyone smile. 🙂
Greek Yogurt Pancakes
- 1½ cups all purpose flour
- 2 teaspoons of baking powder
- 2 tablespoons sugar optional,
- ½ teaspoon salt
- 2 tablespoons coconut oil or oil of your choice
- 2 eggs
- 1 teaspoon vanilla or ½ teaspoon almond extract
- ¾ cup plain greek yogurt
- ¾ cup coconut milk from a carton(may use regular milk or half-n-half)
Spray pan or griddle with non-stick cooking spray, and preheat to medium heat. Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined.
Pour ¼ cup batter onto the pan. Allow to cook for about 2 minutes; bubbles should start to form in the batter. Flip the pancake to the other side and cook for about 1 additional minute. Transfer to a platter and repeat the process with remaining batter. Serve with your favorite toppings. See ideas below.
Toppings: Maple syrup, powdered sugar, whipped cream, or fruit.