Yogurt Pancakes

My weird kids do not eat grains or baked goods.  It is impossible to get whole grains into them.  They sometimes make me wonder if they are, in fact, MY children.  However, last night we had breakfast for dinner and these yummy, light, fluffy and HEALTHFUL pancakes got gobbled up.  I actually ran out and had to turn people away from the table wanting more (not a bad thing at all).  So, try this. 

Greek Yogurt Pancakes


Makes 12 4-inch pancakes

Indgredients:

•8 oz. Greek yogurt
•7 tbsp. all-purpose flour (instead of flour, I used Bob's Redmill Multigrain pancake mix, which is simply a lightly sweetened, lightly leavened blend of many wonderful whole grains.  I highly suggest it.  If you don't have it or don't want it, wheat flour will work just fine to keep them whole grain.)
•1 tbsp. sugar (I used half a T of Sun Crystals: a stevia/sugar blend)

•1 tsp. baking soda (reduce this if you use the pancake mix)

•1/2 tsp. salt

•2 large eggs

•1/2 tsp. vanilla extract (I used more like a Tablespoon)

And of course, add flavor: lemon juice, cinnamon, nutmeg, cloves, whatever you like.  I did fresh ground nutmeg and fresh ground Saigon Cinnamon.  Next time I will add lemon juice.

Directions:

Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.

Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.

Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time.  Keep plenty of room between the pancakes, as they will spread!  Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with fruit or desired toppings (you know, like good old Maple Syrup).