When I woke up this morning, my belly wanted WAFFLES. Get in my belly! But, I thought I’d be adventurous and make pancakes instead…. Yes, making pancakes over waffles is being adventurous in my book. I know it is in your book too.
Honestly, I can’t remember the last time I’ve made pancakes! It’s been years for sure. Criminal.
I perused the internet for a good Greek Yogurt Pancake recipe, but wasn’t finding exactly what I wanted. So I decided to “marify” some of the recipes together along with a few of my own special touches, and hope for the best.
Problem: I don’t own a griddle… or a flat pan for the matter. I do have some sort of electric pan I got for Christmas a few years back and never used…
What is this thing anyway??
Google tells me it’s an electric skillet, but I’m not sure what it’s intended use is… Gotta be intended for pancakes, am I right?
First up, I mixed up the dry ingredients which included:
- 1/2 cup all-purpose flour
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/8 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp cinnamon
Bowl ‘o dry:
Once combined, I added in the wet stuff:
- 1/2 cup Stonyfield Farms Plain Fat-Free Organic Yogurt (Greek yogurt would also be fabulous)
- 1 egg white
- 1/2 tsp vanilla extract
- 1 tbsp + 2tsp Almond Breeze Unsweetened Vanilla Almond Milk (or however much it takes you to get to desired “pancake batter” consistency”)
Next up, I sprayed the skillet with some cooking spray, and once the skillet was hot (I went with 350 degrees) I dropped the batter in 1/4 cup increments:
Meanwhile, I heated up the blueberry sauce that was leftover from my blueberry cheesecake bites.
Luckily, I remembered one very important rule of pancake makin’ (which I learned from my mom): once the air bubbles start popping in the middle of the top of the pancake it mean’s it time for flippin!
These pancakes smelled AWESOME by the way. The yogurt gives them a tangy delicious scent, which combined with the cinnamon was down right droolworthy. On to side two:
Shortstack on to my plate:
I topped the pancakes off with the blueberry sauce and 2 tbsp of Smucker’s Sugar Free Syrup:
Welcome to Pancake Heaven!!!!!
All I can say is YUMMMMMMM! Next time I make these, I think I’ll try and use almond flour. I keep seeing it in the store, and needed an excuse to buy it 🙂
Stats per pancake (no fixins): 73 calories, 14g carbs, 0g fat, 4g protein, 0g fiber
Stats on the four-cake shortstack (no fixins): 293 calories, 57g carbs, 0g fat, 15g protein, 0g fiber