Feb
21

Blueberry Greek Yogurt Pancakes

Hi everyone! Today I am bringing you a delicious recipe for your weekend brunch fix. A stack of pancakes this fluffy, and delicious will not sit on the table long. I love using fresh fruit in my baking- it adds a layer of freshness that is unbeatable. And it’s a great way to sneak in some fruit into your child’s breakfast. Growing up as a picky eater, this was one trick that helped me begin to acquire a taste for certain foods that I didn’t want to eat.

 

This is one of my favorite pancake recipes when I am craving something a little sweeter in the morning. They are full of blueberries (which are a great source of anti-oxidants and help against inflammation).  And if it couldn’t get any better, they are gluten free, butter free, and sugar free. I just happened to have some greek yogurt in my fridge that I had been dying to use in a recipe. So I came up with a quick Blueberry Greek Yogurt Pancake recipe that you are sure to love!

I had a few tricks up my sleeve when creating this recipe, and they made all the difference. I have always been hesitant to use rolled oats in my pancakes because, more often than not, I end up with a under cooked center. These, however, are fluffy and not one bit soggy. So, what is my trick? Simple- I lightly toasted and blended them into a flour before adding them into the mixture! Total game changer! Lightly toasting the oats helps to keep the granules a bit more corse when making your own oat flour. This helps to mimic the consistency of all-purpose flour, and gives the pancakes their fluffy texture.

Now, the batter may appear slightly thicker in this recipe, you can totally add a bit more almond milk into the batter if you choose to do so. I prefer to keep the batter this way, because I simply spread it out once it is on the griddle, using a spatula and I get the perfect shape each time!

Serve these at your next brunch gathering and your guests will be as happy as can be! Hope you love these recipe as much as I do. Be sure to tag me on Facebook, and instagram if you make these using the hashtag #THDBrunch so that I can see your pictures!  

 

[lt_recipe name=”Blueberry Greek Yogurt Pancakes” summary=”A delicious way to start your morning. These pancakes are packed with all the flavor without the traditional butter and sugar. ” servings=”10-12″ total_time=”15 M” print=”yes” image=”http://www.thehoneydrizzle.com/wp-content/uploads/2019/03/DSC_0329.jpg” ingredients=”1/2 cup gluten-free flour;1/2 cup old-fashion rolled oats;1/2 tsp baking soda;2 tbsp coconut sugar;1/2 tsp cinnamon;1 egg;1/2 cup plain greek yogurt;1/2 cup almond milk;1/2 blueberries ;dash of salt;1 tbsp of crushed walnuts (optional for topping)” ]1. Pre-heat your skillet to a medium heat or if using a griddle pre-heat to 350 F.;;2. In a small bowl combine gluten-free flour, coconut sugar, cinnamon, baking soda and salt and set aside. ;;3. Using a small skillet, lightly toast the rolled oats until they develop a golden brown. ;;4. Using a blender or food processor blend the oats until the develop a flour-like consistency.;;5. Add the oat flour to the mix along with the greek yogurt, eggs, and almond milk and combine until well blended. ;;6. Using a 3/4 cup, pour the mix onto the hot skillet and you will have perfectly even pancakes. Add a few blueberries and gently push them down into the batter. ( I like to add them in once I am cooking the pancakes so that they are not directly exposed to the hot skillet). Cook for 2-3 minutes on each side or until fully cooked through.;;7. Drizzle with a little bit of pure maple syrup or honey and top with fresh blueberries. (I like to add walnuts to mine- but this step is completely optional and customizable). Enjoy!;[/lt_recipe]

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Meet Valeria

Hi! I’m Valeria, welcome to my blue kitchen.

I found a way to connect my love for nature and baking through botanical baking. Working with ingredients found in nature not only makes for beautiful presentation, but you can’t beat the taste of natural flavors….

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