So the stomach flu has hit around these parts. Well, it has hit me at least. The kiddo seems to be fine and the hubby is out of town… so yes – I win the stomach lottery. Sweet.
After a day and night of unpleasantness however, I was finally feeling good enough to eat something besides pretzels and ginger tea. And I wanted something sweet… and delicious… and mmmmmmm… pancakes.
There’s nothing better than breakfast for dinner. I don’t know why it feels so comforting to have pancakes and eggs after 5pm, but it does. I always remember those days were really fun and special in my house growing up. Rarely happened, but when it did? Yummy.
I like to try and mix it up with the pancakes that I make too. There’s something to be said about a Bisquik pancake and how good it is, but sometimes you just want something a little different. A little more special than pancakes out of a box. And seriously, pancakes are EASY to make (who knew???). I can pretty much guarantee that you have all of the ingredients in your pantry to make the most basic of pancakes and you really only need to grab a few more to make some really really special ones.
These special ones are made with Greek yogurt, which has become a staple in this house as of late. It’s thick, it’s rich, when it’s plain you can use it as sour cream, or sweeten it up with honey (which is like TO DIE FOR). If you get the full fat version (which is super duper fattening and we only serve it to the kid… except for a spoonful here and there for me) it’s like the MOST delicious thing ever. You can use any version you like for this recipe, though I suggest going lighter unless you want these to be the most fattening cholesterol laden pancakes ever… My cousin is having a heart attack just thinking about it.
These are also pretty healthy since they use whole wheat flour and oats. If you don’t have the whole wheat flour? Eh, don’t stress… use what you have. They are going to be delicious anyway you make ’em.
They are comforting, easy to make and special occasion worthy.
Or at least breakfast-for-dinner worthy.
Greek Yogurt Pancakes
It makes 10, 4-5 inch pancakes, obviously double, triple, etc for whatever army you are cooking for.
3/4 cups Whole Wheat Flour – I used whole wheat pastry flour, just a little bit lighter than regular whole wheat that I bought in bulk at Whole Foods. Seriously though, use whatever flour you have on hand.
1/2 cup of Rolled Oats – NOT instant oats, but quick cooking is fine
1 TB of Sugar
1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
3/4 cup Non Fat or 1% Greek Yogurt
1/2 cup of Water or Milk – I like the richness of adding 1% milk, but either will make nice pancakes
2 Whole Eggs- from the chickens in the backyard perhaps???
1 tsp of Vanilla
In a medium sized bowl, whisk together the dry ingredients. Make a well in the middle.
In a large measuring cup or small bowl, mix together the greek yogurt and the milk. It should be very thick, but pourable. If you need more milk, add it a teaspoon at a time so it doesn’t become too watery.
Add the yogurt mixture, eggs and vanilla into the well in the dry ingredients and mix until just combined. Let sit for 10 minutes then you are ready to make some flapjacks!
Cook ’em up, top them with fruit if you’d like, or drown them in maple syrup (even better) and you are good to go. Enjoy!