Almond Greek Yogurt Pancakes

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!

Breakfast

Yesterday, I promised I would share my new pancake recipe with you today.

Yum-ola!

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.

Ingredients:

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

Directions:

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!

2 responses to “Almond Greek Yogurt Pancakes

  1. Oh this looks so easy to make and yummy!!! Definitely making these. I’m a fan of anything pancake.

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