How To make Yogurt Pancakes
5 lg Eggs
1 1/4 c Milk
8 oz Yogurt, plain
-(I use Dannon and -Knudsen; other brands -might require different -amounts) 4 ts Baking powder
1/2 c Vegetable oil (or less
-for dieters; but use -at least 2 T) 2 1/3 c Flour, white (measure
-carefully after sifting) 1 tb Sugar
1/2 ts Salt
Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. Using a clean eggbeater, beat the egg whites until they are fluffy. Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl. Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. Cook on the hot griddle. NOTES: * Amazingly good baking-powder and yogurt pancakes -- Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning. I love pancakes and I make many varieties and I am an inveterate experimenter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitute for the buttermilk. Yield: Serves 4-6. * I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. * This same recipe also makes really good waffles if you reduce the milk to about 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. : Difficulty: easy to moderate. : Time: 10 minutes plus cooking time. : Precision: measure carefully. : Brian Reid : DEC Western Research Lab, Palo Alto CA : reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid : Copyright (C) 1986 USENET Community Trust
How To make Yogurt Pancakes's Videos
Apple Pancakes Recipe with Yogurt and Oats - No Sugar No Oil No Flour
Recipe for healthy apple pancakes with yogurt, oats and eggs as main ingredients. There is no oil, butter, no sugar and no flour, and they taste amazing! If I served them to you without telling you what the ingredients are, you would never know that this is a healthy recipe.
Check out: for printable recipe
Ingredients
1 cup old fashioned oats (82g)
1 cup sugar free vanilla yogurt (245g)
2 eggs
3 tbs egg whites (46g)
8 oz apple (1 large or 2 medium or 3 small apples)
1 tsp baking powder
1 tsp vanilla extract
zest of half a lemon
Items used in video:
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For grinding the oats I use nutribullet:
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Nutritional Facts
9 servings per recipe
Calories per Serving: 78
Total fat: 2 g
Total Carbohydrates: 11 g
Net Carbs: 9.5
Protein: 5 g
***This is only an approximation***
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How to Make the 'Fluffiest' Pancakes with Greek Yogurt!
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Who doesn't love a fluffy Pancake? I know I do and I don't always have buttermilk on hand to make fluffy buttermilk pancakes so I like to make these amazing fluffy greek yogurt pancakes instead! Greek yogurt is a fitting ingredient in these pancakes as Pancakes come from ancient Greece! Top With some Maple syrup or Honey and you will have an amazing Breakfast!
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How to Make Fluffy Blueberry Yogurt Pancakes Easy Homemade Pancake Recipe
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The range of recipes I share with you represent the range of recipes I cook for my family. Obviously, most of what we cook has a Mediterranean origin, but I also cook plenty of classic American family foods. Banana & Blueberry Pancakes can be found in many cultures in different variations and we really like the thick, hearty American version. I make them with Greek yogurt for extra flavor and because it creates a denser texture. Plus, the yogurt adds a nice shot of protein to them that I like my kids to have to start the day.
I find pancakes a little tricky to make on a school morning since they require stovetop time. Typically, we aren’t up early enough to prepare a full seated breakfast most days. However, on the weekends and vacations we love to make them! I make sure I’ve collected the ingredients during the week, then we mix up the batter and fire up the skillet and get cracking. I pile them high on plates as they come off the heat and my kids typically drizzle them with maple syrup and eat them while they are still hot.
Since these pancakes are filled with fruit and protein, they are really nice and hearty. They are one of my go-to breakfasts to serve on mornings before we ski, or have a big day ahead of us. They even make a filling breakfast-for-dinner in a pinch. You can also switch out the fruits you use depending on the season. Raspberries, strawberries, and apple chunks all taste great.
Our topping of choice for pancakes is real maple syrup. I know some people also prefer honey, powdered sugar, or simply butter. Top the pancakes with whatever you’d like and enjoy them. In some ways, for adults, they are still the ultimate comfort food. When they’re filled with tangy yogurt and lovely fruit you simply can’t help but enjoy them no matter your age!
Fluffy Greek Yogurt Pancakes Recipe | Gimme A Minute Ep. 25
Gimme a minute and I'll show you how I make fluffy Greek yogurt pancakes...
This pancake recipe turns out extra fluffy, mile high pancakes every time.
What would you like to see made in a minute, or less? Add your request to the comments and subscribe to Chew On This for more video recipes...in a minute! My favorite type of fast food!
For the full blog post visit
Greek Yogurt Pancakes -
Ingredients:
2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
¼ teaspoon salt
1 cup Greek yogurt
1 cup milk
2 eggs
1 ts vanilla
Instructions:
Mix the flour, baking powder, sugar and salt, set aside
Whisk together the Greek yogurt, milk, eggs and vanilla until smooth
Add the wet ingredients to the dry and stir just until combined
Pour about 1/4 cup batter onto hot griddle for each pancake and cook until bubbles form on the surface
Flip each pancake and cook until browned and cooked through
Top your pancakes with yummy stuff
Enjoy!
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How to Make The Best Pancakes | Easy Fluffy Pancakes Recipe ????
The best fluffy pancakes with ingredients you probably already have on hand ???? Subscribe for more videos now!
You’ll need
2 eggs
2 tbsp granulated sugar
200 ml milk
1 + ¼ cups all-purpose flour
2 tsp baking powder
2 tsp vanilla powder
To cook;
Oil
1 cup = 240 ml
Here’s how
1- Whisk together 2 eggs and 2 tablespoons of granulated sugar.
2- Add 200 ml of milk, 1 + ¼ cup of all-purpose flour, 2 tsp of baking powder and 2 tsp vanilla powder. Beat until you have a smooth batter.
3- Heat a lightly oiled non-stick frying pan over a medium heat.
4- Gently pour about 1 tbsp of batter onto the hot pan.
5- Wait until the bubbles form on the surface and once they start popping, flip the pancake over and cook until both sides are golden.
6- Repeat until all the batter is used up.
7- Once both sides are golden, transfer to a serving plate!
8- Hope you enjoy!
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ONLY 50 Calories FLUFFY PANCAKES ! *AMAZING* Low Calorie Pancakes Recipe????
Only 50 Calories Fluffy Pancakes Recipe ! Low calorie breakfast pancakes! Healthy Low calorie pancakes!
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50 Calorie Pancakes Recipe:
- 1 Egg
- 15g (1 tbsp) Sugar
- 1 tsp Vanilla
- 30g (2 tbsp) Yogurt (I used greek yogurt)
- 25g (3 tbsp) All Purpose Flour
Makes 4, 4 inch Pancakes. Each Pancake is roughly 50 calories.
Serve with 0 calorie Syrup or Maple Syrup.
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.