Yogurt Pancakes!
We are not a boxed cereal family. My boys have asked many times for the sugar laden brands that often adorn breakfast tables but I just haven’t caved on that one. Instead, porridge, French toast, eggs, protein smoothies and yogurt are part of our morning rituals to get the day started. Many people skip breakfast saying they just don’t have the time or they can’t eat first thing in the morning, but it is well documented that a healthy breakfast (not a donut) is the best start to anyone’s day.
Breakfast means ”break the fast.” Just think about it — our body doesn’t consume anything until we wake up the next morning. That’s a lot of hours without food and we need to recharge.
A good breakfast will:
• give you energy as it restores blood glucose levels
• help to keep your metabolism strong
• help you to focus at school and meetings
• give your body vitamins, minerals, fats, protein and fiber.
So, now that we’ve got a few breakfast details out of the way, I want to give you a fantastic pancake recipe to try for your breakfast one morning. I whipped them up this morning and boy, they were a hit! For those that don’t want to cook pancakes at 6:00 a.m., cook up a batch the night before and pop them in the toaster when you rise. Of course, as good as these are, you still need an accompaniment with them to balance out the nutrients! This recipe is plain, but you can easily stir in about 1 cup fresh or frozen berries, serve with a side of fresh fruit, or make a berry smoothie to enjoy with the pancakes!
Yogurt Pancakes
• 3 eggs, separated
• 1 ½ cup unbleached all-purpose flour (whole wheat pastry flour will give you fiber)
• 2 tablespoons maple syrup
• ¼ cup butter, melted
• 2 cups plain yogurt (Greek will give lots of protein)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Extra butter for melting in pan to cook pancakes
In small mixing bowl, beat egg whites at high speed until soft peaks form, and set aside. In large mixing bowl, combine egg yolks and all remaining ingredients. Beat until mixed and then fold in beaten egg whites. Melt butter in frying pan and put about ¼ cup batter per pancake. Cook until golden brown on both sides.
I hope you enjoy these as much as we did! Let me know what you think!
(Recipe adapted from Treasury of Country Heritage Meals and Menus)
