Sunday, March 3

The Best (Healthy) Pancakes Ever

Okay, well I said I was going to post about my spring wreath, but turns out I didn't have time to finish it. So instead, I'm posting about the best healthy pancakes EVER. Not even exaggerating. I'm going to admit right off the bat that my parents make amazing homemade pancakes almost every week. I fully intend to post my mom's recipe soon (and I might even throw in the recipe for the buttermilk waffles that my dad makes). Both are great, and the pancakes aren't necessarily "unhealthy" per se. These are just ultra-healthy, ultra-simple pancakes that work great for me because they can be made in small quantities with few ingredients, and I don't feel guilty eating them more than once a week.

This recipe makes 4-5 smallish pancakes (perfect for one person). I'm a college student so this is the amount I make (I haven't tried freezing these pancakes yet so I've been making just enough for one breakfast). But you can double or triple or quadruple the recipe if you choose. Tip: if you're doubling the recipe, you can use one whole egg instead of two egg whites. Just something to consider.

Greek Yogurt Pancakes
1/2 cup greek yogurt (any flavor will work, but I use honey vanilla)
1 egg white
1/4 cup flour
1/2 teaspoon baking soda

Mix together the greek yogurt and egg white. Add the flour and baking soda and stir. The mixture will be pretty thick. Cook on a greased pan at medium to medium high heat (experiment and see what works best with the temperature of your stove). I flip the pancakes when they start bubbling. Unlike regular pancakes, if you wait until all the bubbles pop, you'll burn your pancakes. 

And I also included the recipe for the berry topping I make.

Berry Pancake Topping
1/2 cup frozen berries
1/4 water
1-1 1/2 Tbs. honey/agave/sweetener
Dash lemon juice

Let all the ingredients simmer for 10 minutes, stirring occasionally. If you'd like your mixture more liquid-y, add more water. If you'd like it sweeter, add more honey. It's not very scientific.  :)  I generally keep mine on the less-sweet side of the spectrum since I enjoy plain berries.

If you'd like the sauce a bit thicker, you can mix a bit of cornstarch with water and stir that in. Normally, though, I prefer mine a bit runny, since it thickens as it cools and I like plenty of sauce on my pancakes. It's also delicious to make a less runny topping and drizzle your pancakes with boysenberry, blueberry, or huckleberry syrup, then top them with the berries. Depends on how healthy you feel like being and how big your sweet tooth is.  ;)

Some time next week I want to try making these with wheat flour to make them just a little bit healthier, so I'll post an update if they turn out well.

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