Fluffy Greek Yogurt Pancakes
5-Ingredient Strawberry Pastries
Browse Recipes by Category
Add a protein-packed twist to your breakfast classic with this particular top-rated recipe for Fluffy Greek Yogurt Pancakes.
Calling all pancake enthusiasts! Get ready to snack on a tall stack-cakes that deliver not just one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an extra protein punch due to their all-star dairy addition and they are generally made with the variety of white and whole wheat grains flours. Win and win!
This is usually a book for all looking to eat good food, eat fresh and eat in the heart of all the chaos of diets and food restrictions and temptations and splurges. There's a amount of everything for anyone in this cookbook, from Chocolate Raspberry Breakfast Pudding and Baked Buffalo Chicken Egg Rolls to Spicy Tofu Stir-Fry and Mini Lemon-Raspberry Cheesecakes.
Bottom line: Andie's Fluffy Greek Yogurt Pancakes really are a crowd-pleaser for the complete family.
Ready to view me flip these fluffy flapjacks, Tune in to the recording below then grab the fresh fruit and warm maple syrup for topping!
And you can preserve that pancake party rockin' with additional flapjack recipes to enable you to flip.
Craving more, Subscribe to Just a Taste to get new recipes as well as a weekly newsletter delivered straight away to your inbox! And stay in-tuned on Facebook , Twitter , Pinterest and Instagram its the latest updates.
1/4 teaspoon salt
1 Tablespoon sugar
1 1/2 cups unsweetened almond milk (or another variety of milk)
2 large eggs
Maple syrup, for serving
Instructions
In a substantial bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
In a smaller bowl, whisk together the milk, eggs and vanilla flavor. Pour the liquid mixture into your flour mixture and stir just until combined. Add the yogurt and stir.
Heat a 12-inch nonstick skillet or griddle over medium heat and spray rid of it with nonstick cooking spray. Working in batches, spoon one fourth cup with the batter to the pan for every single pancake and cook just until bubbles form across the edges of each one pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to your warm plate. Repeat together with the remaining batter.
Serve the pancakes topped with maple syrup and fruit.
Recipe from Eating from the Middle (Clarkson Potter, 2016). Reprinted with permission from author Andie Mitchell.
The nutritional data provided from the table above was calculated with a Registered Dietician inputting the constituents and amounts used into SuperTracker, a USDA program. The figures are a quote based on the components and amounts familiar with prepare this dish and should cease considered to be 100% accurate, as results are vastly different depending on the form of ingredient or amount employed to prepare this dish.
Comments
Comment
0 Response to "Fluffy Greek Yogurt Pancakes"
Post a Comment