I have been a bad blogger lately, somehow the time has just escaped me. How is it already August? I have so many recipes that I have made over the past few weeks that I haven’t gotten around to posting, but I will catch up eventually!
It’s that time again for us dental students, final exams week. Yayyy. Personally, I’m pretty burnt out from school and I am lacking some serious motivation, I know I just need to make it through Wednesday. 3 days, 5 exams … not so bad compared to our usual exam schedule. Let’s just get this over with. I am definitely looking forward to the few days we will have off before starting fall semester. Husband, Diesel, Leo and I are all heading to NJ to visit my parents, one big happy family!
I woke up this morning craving pancakes. What’s the rush? Studying can wait. So I made some AWESOME greek yogurt pancakes. Oh the things you can do with greek yogurt. In my last post, I used greek yogurt in my chicken recipe. It’s such a great cooking ingredient that I never really thought to use before. These pancakes were super easy to throw together and tasted awesome. Not to mention, they’re healthy! Husband started a new diet recently so I’ve been really making an effort to cook healthier. I hope you enjoy these as much as we did 🙂
Nutrition facts for the curious minds: Serving: 1 pancake; Calories 124; Total Fat 5.2 g; Total Carbohydrate 14.0 g; Dietary Fiber 0.8 g; Sugars 4.6 g; Protein 5.5 g
- 1 large egg, lightly beaten
- 1 cup Greek yogurt (I used strawberry and blueberry Chobani Greek Yogurt)
- 2 tablespoons canola oil
- 1/4 cup reduced-fat milk
- 1/2 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the egg, yogurt, oil and milk, then add the oats.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add flour mixture to oats mixture. Mix with a spatula, just until combined. Batter will be thick.
4. Pour 1/4 cup of the batter per pancake onto a heated griddle and cook over medium heat until puffed and lightly golden on both sides, about 3 minutes per side. I topped mine with some fresh strawberries and a little bit of syrup. Yummm.
Now that my belly is all full and I have coffee in me, it’s time to start studying, unfortunately I can’t avoid it any longer. Happy Saturday! Hope everyone has a fabulous day.
Recipe from: Voskos.com