VANILLA YOGURT PANCAKES
Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way.
Provided by Cindy Rahe
Categories Breakfast
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
- Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
- Serve warm with butter and maple syrup.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
VANILLA YOGURT PANCAKES WITH STRAWBERRY SYRUP
These pancakes are so soft, fluffy, and delicious and are easy to make. They have a great texture due to the yogurt. The strawberries and syrup really make this breakfast top notch. Yummy!!
Provided by Delish
Categories Breakfast
Time 5m
Yield 14 pancakes, 7 serving(s)
Number Of Ingredients 11
Steps:
- Spray griddle with cooking spray and heat over medium heat or to 375.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
- In another bowl, beat eggs, yogurt, and water with wire whisk; beat in butter.
- Pour egg mixture all at once into flour mixture; stir just until moistened.
- For each pancake, pour by 1/4 cupfuls onto hot griddle.
- Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes.
- Top each serving with 1/4 cup sliced strawberries and syrup.
Nutrition Facts : Calories 215.8, Fat 7.5, SaturatedFat 3.9, Cholesterol 104.2, Sodium 388.7, Carbohydrate 30.8, Fiber 1.4, Sugar 9.1, Protein 6.7
WHOLE WHEAT VANILLA YOGURT PANCAKES
With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 11
Steps:
- Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
- Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and stir just until blended.
- Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
- Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.
RICOTTA PANCAKES WITH WINTER FRUIT COMPOTE & VANILLA YOGURT
These light and fluffy pancakes make a great weekend brunch dish. Serve with poached apples, dates and pears spiced with cinnamon
Provided by Good Food team
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 13
Steps:
- Place the apples, pears, dates, cinnamon stick and orange juice in a saucepan with 1 tbsp of water. Cook on a low heat for 15-20 mins until the fruit is soft and juices have thickened. In a small bowl, mix the yogurt with the vanilla bean paste. Set aside.
- Meanwhile, make the pancakes in a large bowl, sieve together the flour and baking powder. In a jug, mix the egg yolks, milk and ricotta, then whisk until smooth. In another bowl, beat the egg whites until stiff peaks form. Next, pour the ricotta mix into the flour, whisking together briefly. Gently fold in the egg whites in two batches.
- Heat a little of the oil in a large, non-stick frying pan. Dollop in a spoonful of the pancake mixture - you're looking to make about 12 pancakes from the batter. Fry for 1-2 mins on each side until puffed up and cooked through. Pile up on a plate with some foil placed loosely on top to keep them warm. Repeat to use up all the batter. Stir the orange segments through the compote and warm through. Serve the pancakes with a spoonful of compote and a dollop of the vanilla yogurt on the side.
Nutrition Facts : Calories 370 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 27 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
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