Note: we were completely out of almond milk, otherwise I would have used 1/2 cup milk to mix with the 1/2 cup greek yogurt. If you have milk on hand, feel free to use that. Otherwise, I really liked the flavored creamer cut with water. We had hazelnut creamer, but any flavor would work well (or just plain half and half).
Recipe: Awesomely Fluffy Pancakes
From: Working Out and Eating In Original
Yield: 4-5 pancakes
3/4 cup all purpose flour
1/4 cup white whole wheat flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 cup greek yogurt
1 tbsp flavored creamer, brought up to 1/2 cup with water (or 1/2 cup milk)
3 tbsp unsalted butter, melted and cooled slightly
nonstick cooking spray
pancake syrup or maple syrup for serving
Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside. In a liquid measuring cup with a spout, whisk together the greek yogurt, creamer and water (or milk) until smooth. Add in the melted (and cooled) butter, mix to combine. Add in the egg, and mix well so the egg is beaten. Pour the liquid mixture into the dry mixture, and gently mix until no flour streaks remain.
Spray a nonstick medium pan with nonstick cooking spray, and heat over medium-high heat. Once pan is hot, spoon about 1/3-1/2 cup of pancake batter onto the pan into a circular shape. Add a handful of blueberries, pressing them in to the batter so they are level with the top, if desired. Once bubbles have formed on the pancake surface, and the bottom is golden brown, flip over. It should take 2-3 minutes per side.
Continue with the rest of the batter, re-spraying the pan between pancakes. Keep the pancakes warm in a 200 F oven, or covered with foil.
Serve with extra blueberries on top and syrup.
Joey made me some scrambled eggs to go with my pancakes :)
Seriously, such a delicious breakfast