Saturday, June 4, 2011

Strawberry Yogurt Pancakes

option 1
option 2

TDH loves, loves, loves pancakes, well any breakfast food for that matter.  For me, breakfast is my least favorite meal of the day.  Opposite foodies can get along in a marriage right?  :)
I’m usually rushing off to a work meeting at a Pilates, Crossfit or Yoga class in the morning.  Bars and oatmeal are quick but get old SUPER fast.  These pancakes are perfect for a Saturday or Sunday morning.

Accompaniments by region
Los Angeles ~ mimosa with a sprig of fresh mint
Las Vegas ~ bloody mary
St Bart’s ~ champagne
British Virgin Islands – dark 'n' stormy 

1 c whole-wheat pastry flour
½ tsp baking soda
1 tsp baking powder
1 egg
1 c soy, almond, rice or dairy milk
½ c plain yogurt plus 1 cup
1 c sliced strawberries
Maple syrup

-       mix together flour, baking soda and baking powder. 
-       in a different bowl, combine milk, egg, and yogurt with a whisk.
-       pour liquid into flour mixture and stir together.
-       fold in strawberries.
-       heat a greased pan on medium, fry, turning once.
-       while cakes are cooking, mix 1 cup yogurt with 1 teaspoon maple syrup and smidge of cinnamon.
-       as an alternative to a normal stack of pancakes, layer a spoonful of the yogurt/syrup/cinnamon mixture between 2 pancakes.

     Serves 2-3
     They store in the fridge well, just fry em’ up briefly before eating Monday or Tuesday.  These kept me full for hours!  

view from our deck, LA can be pretty!

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