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Greek yogurt pancakes

Photo by Kim Klietz
Photo by Kim Klietz
Greek yogurt pancakes

I had a container of plain Greek yogurt sitting in my fridge, begging to be used. Since we always like to have pancakes on weekend mornings, I decided to make make Greek yogurt pancakes. The beauty of this recipe is that you use Greek yogurt instead of any butter or oil, plus they have tons of added protein from the yogurt! I decided to substitute the poppy seeds for chia seeds since I had some in my refrigerator.

My husband was skeptical of this pancakes and thought they would be too savory and tangy from the yogurt. But they turned out excellent, and he loved them. They were sweet and had a great hint of orange and vanilla. I will definitely make them again!

Blood Orange Greek Yogurt Pancakes (recipe adapted from Joanne Eats Well With Others)

1 cup flour
1 1/4 tsp baking soda
1/4 tsp salt
2 tsp blood orange zest
3 tbsp sugar
1 cup lowfat Greek yogurt
2 large eggs, lightly beaten
1 tsp vanilla
1 tbsp chia seeds

1. In a small bowl, whisk together the flour, baking soda and salt. Set aside.
2. In a second small bowl, combine the blood orange zest and sugar, rubbing them together with your fingers to release the essential oils from the orange zest. Set aside.
3. In a large bowl, whisk together the Greek yogurt, eggs, and vanilla. Whisk in the orange sugar mixture until combined. Fold in the flour mixture until just combined.
4. Stir in the chia seeds.
5. Heat a griddle or nonstick skillet. Pour the batter onto the griddle (or into the pan), a quarter cup at a time, making sure not to crowd the griddle/pan. Cook on one side until small bubbles start to form and pop, about 2-3 minutes. Flip and cook for another minute more. Remove to a plate and repeat with remaining batter. Serve with maple syrup.

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