Project #3: Greek Yogurt Pancakes

It’s a cloudy and rainy morning, and my roommates are home from work today, so we decided what a more perfect way to start the day than by making breakfast together?! I have pinned a plethora of scone, muffin, and pancake recipes, but after surveying the fridge to see what ingredients we already had, I decided to try these greek yogurt pancakes.

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This is another recipe that is quick and easy, and turned out quite delicious as well. A few added bonuses are that this recipe requires minimal ingredients and makes pancakes that are extremely light and fluffy. I will say that my roommate Julia and I had some difficulty when it came to flipping the pancakes (we don’t have a pancake griddle and had to use a stove-top pan instead), so they did not come out totally perfect as far as shape goes. The taste on the other hand was delicious!

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Because these pancakes only require four ingredients, they turned out very fluffy and lightweight, but also had a bit of a chewier texture than regular pancakes. They required minimal flour and therefore were a lot less “bready” or dense than other pancakes I have had in the past. Flipping them will take some practice, but I will be making these again! They are quick, easy, and delicious. You could even add some vanilla extract, use flavored greek yogurt, or put fresh fruit in the batter to add some more flavor.

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You can find the recipe here or duplicated below:

Ingredients

  • 6 0z. (or 3/4 cup) of your favorite Greek yogurt (I used Trader Joe’s non-fat plain Greek yogurt)
  • 1 egg
  • scant 1/2 cup of flour
  • 1 tsp of baking soda

Directions

1. Open the yogurt container and stir until yogurt is smooth and creamy. Measure out 6 oz. of yogurt into a small bowl. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps in it.

2. In a separate bowl, mix together flour and baking soda.

3. Pour the yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The final mixture will be extremely thick.

4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. You can either make 4 large pancakes or 8 smaller pancakes. I ended up making about 5 medium sized pancakes.

5. Flip pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with your favorite pancake topping. Enjoy!

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Project #2: Banana Mango Sorbet

So, last night I was feeling ambitious and decided to try a second project in addition to the muffins: homemade sorbet. This would’ve been more ideal to have ready on a day when it was hot and sunny outside, but it still turned out okay.

First of all, this recipe was incredibly easy which was great. I already had all of the ingredients lying around my kitchen so a trip to the grocery store wasn’t necessary (which was a good thing considering I decided to do this at 10:00 last night). It is also vegan which is perfect for my roommate Lindsay who doesn’t eat dairy! I found the recipe here, but tweaked it a little bit. Originally the recipe was for Spicy Mango sorbet, which called for chili powder, but I decided to skip the spice and just go for sweet instead.

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The finished product was pretty tasty, but there are a few things I would change for next time. The recipe calls for 1/2 cup of maple syrup, probably to balance out the spice of the chili powder (which I didn’t think about until later on), and after trying the finished product I would probably put in less maple syrup since it was a very dominant flavor in the finished sorbet. I would also add another banana or some frozen peaches to make it more creamy.

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The directions also advise that you use a metal container to store the sorbet in and help it set, so I used a metal loaf pan. This worked out well but it also made the sorbet a little bit difficult to scoop and caused it to get a tiny bit of freezer burn on it.

All in all it was an easy and fun recipe to try, and one that I will be able to try again and put my own spin on in the future. I highly recommend it for the hot summer days ahead!

You can find the recipe here, but also duplicated it below:

Ingredients

  • 1 fresh banana
  • 1 1/2 cups of frozen mango
  • 1/3 cups of fresh squeezed lemon juice
  • 1/2 cup of maple syrup

Directions

1. Allow frozen fruit to thaw a little bit, but not entirely so it is still frosty. Combine ingredients in a high speed blender. Blend until combined. Put into metal container and let set in the freezer (I left it in overnight).

2. Enjoy!