I love making pancakes for my family at least once a week. Usually, it happens on a weekend when nobody is rushing out the door to get to work. As usual, I like to make things healthy whenever possible. And when the better-for-you version tastes better than the ones make with junky refined flour, it’s a win-win. My go-to pancake recipe is a slightly modified version of this one from Ambitious Kitchen.
This weekend, I started adding my usual ingredients into the blender – oats, ripe banana, eggs, cinnamon, baking powder…when I realized I didn’t have cottage cheese! Looking through my fridge, I spotted a container of 4% Siggi’s yogurt and decided to do a little experiment. Turns out, these pancakes taste amazing! They are super soft and fluffy. My little experiment worked 🙂 Hey! I get lucky sometimes, what can I say?
With the ripe banana and the vanilla yogurt, these flapjacks are plenty sweet already, so you really don’t need the syrup. If you absolutely must have it, I recommend pouring a little bit of 100% maple syrup on the side and dipping each bite of pancake into it as you eat it – I feel like the flavor is stronger this way and you don’t end up pouring more syrup on when the hot cakes have soaked the first layer up.
I generally top my pancakes with whatever fresh fruit is in season. Right now, with berry season in full swing, blueberries, strawberries, raspberries, and blackberries are my go-to (depending on what’s on sale!). When I don’t have fresh fruit on hand, I take a cup of frozen fruit and thaw it in the microwave. Then, I pour the fruit and all the tasty juices that sit at the bottom of the cup or bowl on top of my pancakes. Yum yum!
Give this recipe a shot and let me know what you think! My family LOVED it!