Good morning, friends! Happy almost-Friday! There’s really no way to sugarcoat how hot it’s going to be in Central New York today. According to one of our local news stations, the 7 a.m. temperature at Syracuse Hancock Airport read 78 degrees. Yowsaha! The weather people project we will come close to breaking today’s heat record of 98 degrees. Glahhh!
Yesterday, I promised I would share my new pancake recipe with you today.
Introducing Almond Greek Yogurt Pancakes.
These flapjacks pack some serious staying power, thanks to the Greek yogurt and mix of almond and whole-wheat flours. If you don’t have them on hand, feel free to use white, but this substitution will affect the nutritional facts. Also, I don’t gravitate toward super sweet breakfasts–and I try to avoid sugar and artificial sweetners–so I kept the sugar at a bare minimum; adding sugar, Stevia, or Splenda won’t be an issue.
1 6-oz container vanilla Greek yogurt (I used Chobani non-fat vanilla)
1/4 cup almond flour
1/4 cup whole-wheat flour
1 tsp. baking soda
1 heaping tbsp. sliced almonds
pinch of salt
3 tbsp. liquid egg whites (if you don’t want to use egg whites, this equates to one egg)
1/2 tsp. almond extract
1 tsp. honey
1. Empty the yogurt container into a medium bowl and stir until it’s smooth and creamy.
2. Add dry ingredients (flours, baking soda, sliced almonds, and salt). Stir together very gently.
3. In a separate bowl, add egg whites (or crack and whisk egg). Add wet ingredients (almond extract and honey). Stir to combine.
4. Pour wet mixture into the Greek yogurt-flour mixture. Stir together gently.
5. Spray a non-stick pan or griddle with cooking spray and set temperature to medium-high heat. Spoon the batter onto the griddle. The batter will be thick, so spread it with a spoon to shape pancakes.
6. After about 2-3 minutes, flip the pancakes when they start to bubble on the surface. Let the other side cook until golden broken, about 1-2 minutes.
7. Top pancakes with syrup, fruit, or desired toppings.
Makes six medium-sixed pancakes: 489 calories in recipe; 81.5 calories per pancake. (244.5 per serving of three)
I topped my pancakes with fresh cantaloupe and fat-free whipped cream. These flavors and textures work nicely together.
Stay cool today, everyone!