Family Breakfast Ideas: Greek Yogurt Pancakes

These pancakes are really really fabulous.  I'm not a pancakes eater usually but I love these and so does Birdie (18 months) and my husband.  Win, win, win.  (As I was typing that, the second "win" turned into "wine" which is exactly what I want right now on this lovely Friday afternoon.  But, back to pancakes!)

My sister turned me on to this recipe from this blog: http://www.everydaybelle.com/greek-yogurt-pancakes/ .  This blogger keeps it very simple- just 4 ingredients.  She also has lovely pictures of the pancakes and a video of how she makes them if you're interested.  In the video she uses peach flavored yogurt and suggests adding sugar if using plain yogurt but I never add sugar and always use plain yogurt and I think they are delicious like that (though certainly not very sweet).  I usually serve fruit or applesauce on top and that adds enough sweet for me.

We made them her way at first- just the 4 ingredients- and they really are just prefect.  But then I decided to health them up a bit and by adding flax seeds, chia seeds, and sesame seeds.  I think it makes them even better personally.  Also, I have totally played around with the amounts of yogurt and egg and flour (not on purpose but mainly because I go to make these gems and turns out I am down to only 1 egg or running low on yogurt, etc.) and the pancakes still seem to turn out fine.  So, don't worry if you play around with the ingredient volumes a bit.  Here is the way I usually make these:

Greek Yogurt Pancakes (Based on this recipe from http://www.everydaybelle.com/greek-yogurt-pancakes/)  Serves 2 adults and a child for breakfast with some left-overs.  Serve with sautéed bananas or fresh fruit or applesauce or anything else you like!

10oz plain greek yogurt
2 eggs
1 cup flour
1 tsp baking soda
1-2 tsp flax seeds
1-2 tsp black sesame seeds

1-2 tsp chia seeds

Mix yogurt and egg together in a medium sized bowl.  Mix flour, baking soda, flax, and sesame seeds in another bowl.  Pour wet ingredients into dry ingredients and stir to combine.  Batter will be thick and sometimes kind of almost foamy from the baking soda I think...don't worry about that.  Spoon a large dollup onto a hot buttered skillet (medium-high heat) and cook until you start to see small bubbles/holes in the batter, usually 1-2 minutes  Flip it and cook the other side until golden brown.  Serve warm with any topping you'd like.  Our favorite is sautéed bananas and blueberries. Chopped strawberries are fabulous too as is a little applesauce.

UPDATE 5.9.14

I used 1 cup of trader joes gluten free flour instead of the regular all purpose flour and they turned out just as fabulous as the original! 

These pancakes are well liked and happily consumed by this messy haired, messy sleeved, messy faced, back pack obsessed lady.