Have I mentioned before that I love greek yogurt? That's it's my favorite faux fat ever? Um, yes I think I have.
So you can imagine my excitement when I received an email from Chobani saying they had seen my greek yogurt cheesecake recipe and wondered if I was interested in getting some yogurt to play around in the kitchen.
Dare I pinch myself?
So then this happened. Yogurt consumption marathon, commencing.
The yogurt conjures up an almost custardy inside for these pancakes, [quite decadent if you ask me], and also fills them with protein. And apart from whatever fat you use to cook them, there isn't anything bad in these. Unless you topped them with a big dollop of whipped cream. Which I wouldn't judge you for doing. I didn't have any toppings on hand except some blackberry jam, which I zapped in the microwave for a few seconds to make it a little runny. Perfect.
And imagine the flavor possibilities with all the yogurt out there. Just swap out the lemon for something else amazing. Blueberry? Mango? Um, chocolate?? Go crazy with those pancakes. I dare you.
[p.s. I've been using coconut oil lately for stovetop cooking because a) it smells amazing and b) it's healthier than butter and c) did I mention it smells amazing, but use whatever you're used to.]
Lemon Greek Yogurt Pancakes
makes 3-4 pancakes
1 6 oz nonfat Chobani lemon greek yogurt or other flavor
1/2 c flour
1/2 tsp baking soda
large pinch kosher salt
3-4 tbsp milk
butter, nonstick spray or coconut oil for cooking
fruit preserves for topping [optional]
1. In medium bowl, beat egg with whisk. Add yogurt and whisk to combine.
2. Add dry ingredients and whisk. Add milk and whisk. Batter should be slightly runny.
3. Let batter stand while you heat a skillet over medium heat. Add butter or coconut oil. Turn heat down to medium low. Cook pancakes for a few minutes on each side until done. Top with fruit preserves, whipped cream, or other topping of choice.