Protein Packed Pancakes

Overview:

I just want it out there that I LOVE eating Greek yogurt. I have given up pretty much all other forms of dairy (I drink almond milk now) but I got to have my protein packed tangy goodness that is Greek yogurt. This recipe uses this awesome dairy product to give a nutritious kick to a typical American breakfast and/or comfort food. 

Greek yogurt is an amazing source of protein. If you are vegetarian and still eat dairy, I definitely recommend Greek yogurt over regular yogurt as it has twice as much protein (often over 20 grams!) Greek yogurt is also low in sugar (make sure you read the nutrition label for possible added sugar!) and can be low in fat as well. 

Make sure when purchasing your yogurt that you are buying actual Greek yogurt and not Greek-style yogurt. An easy way of figuring this out is to look at the ingredients list. If the yogurt contains pectin, a common yogurt gelling agent to mimic the thickness of real Greek yogurt, then it might not be the real thing. An example of this is Greek Gods yogurt, which does not nearly have as much protein as real Greek yogurt. I personally am loyal to Fage yogurt, but I hear that Chobani and Voskos are also quite good.

This is a super easy meal to make that serves as an awesome breakfast or lunch. This recipe is vegetarian but can be made vegan with some noted substitutions. What I love about this recipe is that it is very versatile so that you can add all your favorite extras to customize your pancakes! The possibilities are endless.

This recipe serves 1 comfortably or can serve 2 as part of a meal.

Ingredients:

6 oz. of Greek Nonfat Greek Yogurt*

1tsp baking powder

1 tsp vanilla extract

1 egg

1/2 whole wheat flour**

Olive oil/cooking spray to grease the pan

Mix-ins of your choice (I used mini chocolate chips)

Directions:

1. Mix your wet ingredients together. Put your Greek yogurt in a mixing bowl and then add the egg directly to the Greek yogurt. The two mixed should create a light yellowish color.

2. Add in your vanilla extract and any other additional spices such as cinnamon or nutmeg.

3. Pour in the flour and baking soda and stir until combined. This should create a rather thick batter.

4. Add in your additional mix-ins such as chocolate chips, nuts, or berries.

The chocolate chips! Yum!

5. Heat up your frying pan to medium heat.

6. Grease your frying pan with either oil or cooking spray.

7. Scoop up ice cream sized portions of your batter and place into the pan. 

8. Cook each side for around 2 minutes or until fully cooked. You may needed to flatten out the pancakes as they cook if thinner pancakes are your preference or if you are worried about an undercooked center.

9. Once all your pancakes are done, stack up them on a plate, drizzle some syrup, add anything else you'd like, and enjoy!***

I'm sexy and I know it.

Notes:

*Use coconut yogurt for a paleo/vegan alternative.
**Use almond flour for a paleo/vegan alternative.
***I suggest fresh fruit or nuts!