As much as I love creating dinner and lunch meal ideas…breakfast will always have my heart. I have always been a breakfast lover – you don’t have to tell me it’s an important meal of the day! In all honest, they are all important and I’m kind of over the whole, “breakfast is the most important” thing.
Don’t get me wrong, I think it’s important to eat breakfast. I think it helps start your day off with the energy you need to be alert and energized. I do not think it has to be the first thing you do in the morning, but within a few hours I think it’s helpful to eat something. That said, these pancakes are a great reason to get up a little earlier OR you can make them on the weekend and heat them up up week.
Just as a heads up, the recipe was made using Forager drinkable yogurt. They sent me two coupons for some product so that I could enter their recipe contest! It’s not a brand I had ever tried and I had to drive about 30 minutes to a nearby city to get it. I bought their plain drinkable yogurt and their blueberry. To be honest, they’re great in the pancakes and so far in the smoothies I’ve experimented with, but they’re quite tart. I also found the price point out of my range so sadly it’s not something I would buy again right now.
That said, drinkable yogurt is an excellent on-the-go option if you’re someone who needs a breakfast in the car. Insert that emoji girl with her hand out 🙂 For the price, you were getting multiple servings but like I said, a bit out of my normal range plus I can’t get it near me.
For their contest, I’m entering in these low sugar, fluffy pancakes! They got the big thumbs up from Steve who said they were fluffy and perfectly sweetened. I also added a little vanilla extract to give them a bit more flavor. I was going to call these protein pancakes but they’re not “high” in protein though they used the yogurt and some almond flour which makes them higher in protein than standard pancake mixes.
Also, as far as added sugar, I called these low sugar as there’s only 1.5 teaspoons per serving (one pancake). Two tablespoons used in the entire batter is pretty good in my book! Though, if you’re going to add syrup to them you might be able to omit the sugar from the batter.
Low Sugar Fluffy Yogurt Pancakes
Lots of swaps up for grabs – don't let the name fool you.
- 1 cup flour ((I used half all-purpose and half almond flour))
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 2 tbsp butter
- 1 tsp vanilla or almond extract (your choice!)
- 1 cup drinkable yogurt (Could sub in milk, milk-alternative, or regular yogurt)
Mix all dry ingredients in one bowl
Mix all wet ingredients in another bowl. I softened the butter in the microwave first.
Add your dry to your wet ingredients and using a rubber spatula (which is the best kitchen tool in my opinion) turn the mixture until well blended and smooth.
Using a skillet over medium-low heat, scoop out 1/4 cup of mix at a time to yield about 9 pancakes total.
Enjoy with any of your favorite toppings!
Something else to note is that yogurt is a great source of probiotics which are still quite trendy. They do support your gut health, but so do pre-biotics! These get less social media time because it’s just your fruits, veggies, and whole grains. Yep, more reasons to eat your produce and not cut out whole grains.
If you make these pancakes be sure to snap a photo and show me on Instagram @The_Beer_Dietitian! Hope you make some and enjoy as a quick or slow breakfast this week.