I grew up eating pancakes for breakfast occasionally, but as I've gotten older, I've kind of steered away from them. I love the way they taste, but we grew up using pancake mix. Grabbing that bag of pancake mix and reading the ingredients on the back can be a scary thing, mostly because I couldn't tell you half of the ingredients in there.
I decided it was time to stop shunning pancakes. I don't need to avoid them, I can just make my own and know exactly what goes into them. I also decided to give them more of a protein base instead of just straight up carbs by making Greek yogurt one of the major ingredients.
And of course I added in some blueberries because I love squeezing in color and fruit or veggies where I can. Plus who doesn't love blueberry pancakes?
This recipe yields 4 pancakes and servings (2 pancakes per serving).
Here's what you'll need:
-One 5.3 oz container of plain nonfat Greek yogurt (I used Wallaby organic Greek yogurt and measured it out on a scale instead of buying a smaller container)
-1/2 tsp pure vanilla flavor/extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-1/4 cup fresh blueberries
-Cooking spray (I used coconut oil spray)
1) In a bowl, mix together the Greek yogurt, egg, and vanilla extract until smooth.
2) Add in the coconut flour and baking soda and mix together. The mixture will become thick.
3) Add in the blueberries and mix until evenly distributed.
4) Heat up a large pan over medium high heat and coat with cooking spray.
5) Add 1/4 cup of mixture per pancake and spread to make circular pancakes in the pan. I used the same 1/4 cup measuring cup that I used previously and a spoon to arrange the mixture.
6) Cover the pan and let the pancakes cook for about 3-4 minutes. Trust me you want to cover the pan, it will be a mess and half to flip them over if you do not. It helps them to cook just a bit throughout so that the batter will not stick to a spatula when flipping.
7) Flip the pancakes and cook on the other side for about 3-4 minutes.
8) Remove the pancakes from heat, serve on a plate, and top with additional blueberries, syrup, or honey as desired.
I topped my pancakes with extra blueberries and 1 tbsp of organic maple syrup. I also added some steamed asparagus and turkey bacon on the side. These are probably my favorite pancakes I've had to date, so I hope you enjoy!
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