This ranks right up there as on of the oddest recipes I have tried. The great thing about Pinterest is that I can find so many good-looking recipes and read the comments before actually trying them. Back in the old days, we had to assume the finished product would be as easy and beautiful as what was pictured. Through the internet we can hear from real people and learn from their mistakes! This recipe had lots of positive comments and very little tweaking to the original so I gave it a shot.
I love pancakes but they are loaded with carbs (which I am not totally against) and calories so I have always been looking for an alternative. I also dislike Greek yogurt (oh, stop looking shocked) but bought some when it was on sale. Why? I don’t know. Perhaps I thought I would wake up one day and decide I liked it. Imagine my delight when I saw a way to make healthier pancakes AND use up the Greek yogurt.
The recipe sounds bizarre and there is no way it should work, but it does. Here is the link to the original post:
My comments are in parentheses.
Greek Yogurt Pancakes
- 6 oz of your favorite Greek yogurt ( I used Chobani 0% vanilla/honey for the first batch, black cherry for the second batch )
- 1 egg
- scant 1/2 cup flour (I used white, might try whole grain next time)
- 1 tsp baking soda
- (I added a splash of vanilla but it’s optional)
- Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps here and there.
- In a separate bowl, mix together the flour and baking soda.
- Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
- Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones. (I made 4 big pancakes)
- Flip the pancakes when they start to bubble a bit on the surface. (I had trouble flipping so these weren’t pretty but they tasted good) Cook until golden brown (mine were more dark brown) on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!
Seriously, that is the whole recipe. I actually had everything on hand and it took all of 2 minutes to throw together. The batter is pretty thick and not as easy to work with as regular batter but my second batch turned out better once I knew what to expect. We topped it with sugar-free syrup. Nutella is mentioned in the original recipe but take a look at the ingredient list. You might as well melt a candy bar, most have more nutrition that Nutella.
So- is this crazy pancake healthier than the original? You bet!
Cholesterol= 46 mg (you could lower this by using just egg whites but I like the whole egg)
Sodium=36 mg (awesome!)
Fiber- .2 g (whole grain flour or some flax seeds would increase this)
Sugar=3.3 g (watch it with the syrup to keep this sugar nice and low)
Protein=6.4 g (hurray for Greek yogurt!)
While recipes may vary, a standard buttermilk pancake has 175 calories, 7.2 g of fat a whopping 402 mg of sodium.
As you can see, the Greek pancake is WAY healthier and it also tastes great.
Try them and let me know what you think. With this recipe you can even have some bacon on the side and not feel guilty.