Tuesday, November 29, 2011
Pomegranate Greek Yogurt Pancakes
I'm a big fan of greek yogurt. I love the texture, the richness and the way it instantly fills me up. But it's also versatile and can be used in baking and cooking alike. So when my friend Jessica recommended a greek yogurt pancake recipe, I was immediately sold.
And this recipe is truly a testament to how a simple ingredient swap can change everything.
They're surprisingly healthy and provide that all-important protein in the morning to keep you full all the way to lunch and beyond. I had a few pomegranates handy and thought they would make a yummy addition to the batter. I was right.
Here's how it's (so easily) done:
Greek Yogurt Pancakes with Pomegranates
1/2 Cup all-purpose (or whole wheat) flour
1 Tablespoon sugar or Splenda (I used sugar)
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup Greek Yogurt
2 Large eggs
1/2 Teaspoon vanilla extract
2 Tablespoons milk
1/2 cup pomegranate seeds
Mix together the dry ingredients (flour, sugar, soda and salt) and then add the greek yogurt until blended. In a separate bowl, add the wet ingredients (eggs, vanilla extract, and milk) and whisk. Once blended, pour the wet ingredients into the batter and mix all together.
Heat a cast-iron skillet over low heat and spray with cooking spray. I made 1/4 cup pancakes and got about 8 out of the batch (if you make bigger plate-sized pancakes, expect to get around 4 or 5). The ones I made ended up being sand dollar sized.
Pour batter and wait until the top starts to bubble and flip (these pancakes burn easily, so keep a watchful eye and keep that heat low). Serve immediately with a little maple syrup and fresh fruit.