greek yogurt pancakes

I had some amazing yummy pancakes at Renee’s house a couple of months ago. I say Renee’s house because her husband Kylie is the chef in the house and we were (as per normal) the amazingly lucky people being served a scrumptious breakfast. A couple of weeks ago I was sitting out here in California skimming some food blogs and came across a recipe at The Pioneer Woman for “Edna Mae’s Sour Cream Pancakes” that sounded rather like what Kylie had made. But, while I keep a stock of Greek yogurt in the house, I do not keep sour cream. I modified the recipe to create a healthier version that makes my taste buds happy and downsized it be a recipe for one that is hearty and yummy.

Before you get to to the recipe, I need to ramble a bit about Greek yogurt. I grew up on the Middle Eastern version of Greek yogurt, lebaneh. My mom taught me to strain plain yogurt to make my own lebaneh from plain yogurt well before it was readily available in America. Now suddenly Greek yogurt is everywhere in America and there is no need to make my own. But one of the things I have found in America is how important it is to spend the time to read the list of ingredients for anything that is a staple in your diet. Greek yogurt should read like this: milk, active cultures. That is it. But, there are cheaper ways to make ‘Greek yogurt’  that include pectin or other thickening agents (especially when it comes to low-fat or non-fat versions). If pectin or thickening agents are included in the list of ingredients, know that you have a nice thick-feeling yogurt but you do not have is Greek yogurt, or lebaneh. The brand I use is Fage. Do your own research next time you buy some Greek yogurt and see how your chosen yogurt measures up to the test. If you cannot find one that works, buy some plain yogurt (with an equally simple list of ingredients), line a strainer with a couple layers of cheese cloth and dump your yogurt into it. Put the yogurt in the strainer in the fridge for a couple of hours or overnight. What remains is Greek yogurt (the thickness of which will is variable based on how long you strained it), the liquid is whey and water that you can throw away. It is all about having real ingredients for real food. Now, for the recipe.


Greek Yogurt Pancakes

Combine in small mixing bowl:

  • 1/2 cup Greek yogurt
  • 3 Tbsp whole wheat flour
  • 2 tsp wheat germ
  • 2 tsp sugar
  • 1/2 tsp banking soda
  • 1/4 tsp salt

Whisk together in small bowl:

  • 1 egg
  • 1/2-1 tsp vanilla

Combine top list of ingredients in small mixing bowl (Greek yogurt and dry ingredients). Whisk together egg and vanilla in small bowl, then fold into yogurt combo. Scoop 1/4 or less of batter into a  hot skillet and cook over medium-low to low heat.

Add some fruit and this recipe is a hearty meal for 1 person. Doubling the recipe would be good for 2-3 people.

2 Replies to “greek yogurt pancakes”

  1. Also, if you drain plain yogurt to make Greek-style yogurt or lebaneh, you don’t have to throw out the whey. You can use it in cooking or baking in place of milk or water, or even drink it straight – it adds protein to any recipe.

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