Not Your Average College Food

Greek Yogurt Cranberry Pancakes

Breakfast, Fruit, Healthy | December 25, 2014 | By

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Once again I have magically returned from a long absence into the blogging world. Although I’ll miss eating out at exquisite restaurants in Copenhagen and other parts of Europe, I couldn’t be happier back at home. Now back in the comfort of my own kitchen I can cook at ease with plenty of time to take photos. This Christmas I had to make my Greek yogurt pancakes again because it’s been about half a year since the last time I made them for my family.

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For a simple “holiday twist” I used dried cranberries. They’re a great way to make the fluffy pancakes even more textured and also add a subtle sweet, tart flavor. I had actually never heard of using dried cranberries in pancakes so I was a bit unsure at first, but they ended up being very tasty and perfect for the holidays.

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If you’re already familiar with this blog, you’ll notice this is not exactly a new recipe. It’s a variation of these original Greek Yogurt Pancakes. I still can’t get over how simple, delicious, and healthy they are so I keep revisiting them. If you haven’t tried Greek yogurt pancakes, try them now! With cranberries, blueberries, apples, or pumpkin!!!

 

GREEK YOGURT CRANBERRY PANCAKES
(makes 4 pancakes)

Ingredients
3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup dried cranberries

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Stir in dried cranberries.

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Flip the pancakes when they start to bubble a bit on the surface. They should be done when both sides are golden brown.

Greek Yogurt Blueberry Pancakes

Breakfast, Fruit, Healthy | January 2, 2014 | By

It’s 2014! With every new year comes new resolutions. The top one on my list for this year is Meatless Mondays! Meatless Mondays are becoming a popular health trend because of growing personal health and environment concerns. Eating less meat reduces risk of chronic disease, as well as our carbon footprint and water usage since the meat industry generates a large portion of greenhouse gas emissions. I don’t think I would ever be able to completely say goodbye to meat, but Meatless Mondays I can do. The hardest part is actually going to be remembering it…

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Today, I made a variation of the original, healthy Greek Yogurt Pancakes. That recipe has caught the interest of many Greek yogurt-lovers and is the most popular recipe on this blog. For a little twist, these pancakes have fresh blueberries in them, but you can also put in chocolate chips, bananas, apples…anything you can think of!

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Blueberries are a favorite food of mine so lucky for me, they are actually one of the healthiest fruits in the world. They are well known for their antioxidants which slow the aging process, giving them the nickname “fountain of youth.” Grab a handful and eat them plain, put them in your yogurt, or even better…in your Greek yogurt pancakes!

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GREEK YOGURT BLUEBERRY PANCAKES
(makes 10-12 mini pancakes)

Ingredients
3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup fresh blueberries

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Put several blueberries on pancake batter.

Flip the pancakes when they start to bubble a bit on the surface. They should be done when you start to hear the blueberries sizzle.

Apple Cinnamon Greek Yogurt Pancakes

Breakfast, Fruit, Healthy | December 3, 2013 | By

Good news everyone, I have another pancake recipe! These are a twist on my Greek Yogurt Pancakes recipe because I added apple and cinnamon. They are also fluffy and have lots of texture from the yogurt, but with more flavor!

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At home, everyone in my family wakes up at different times so we all eat breakfast separately. My dad gets up super early, way before the rest of us. So when I decided to make pancakes for my family, I should have known 9 AM would be considered late to start preparing.

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While I was making the pancakes, my dad was pacing around and looking very hungry. I’ll give him credit though for  contributing by shredding the apple! This recipe only makes 6 pancakes so if you have a large, hungry family, you may need to double the ingredients.

APPLE CINNAMON GREEK YOGURT PANCAKES
(makes 6)

Ingredients
1 egg
3/4 cup Greek yogurt
1/2 cup half-and-half
1 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 large apple

Directions

Mix egg, Greek yogurt and half-and-half together in a large bowl until well-blended.

In the same bowl, add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until smooth and even.

Peel and core an apple. Using a grater, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together.

Heat a pan to medium heat and spray it with oil. Drop 1/4 cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath. Flip the pancakes to the other side and cook until also golden brown.

Serve with maple syrup or other toppings.