*Because this recipe was chosen as the YoGetters winner in the pancake challenge, we won a cast-iron pancake griddle PLUS we’re giving one away! (giveaway closed) Thanks Stonyfield!
Pancakes were a breakfast favorite when I was growing up. Mom always made the batter from scratch. I enjoy finding time now to make scratch treats like pancakes for my growing kids. I’m loving the twist that’s new for me in using organic #StonyfieldGreek yogurt! It’s a protein-rich, zero fat dairy with five probiotic cultures. I chose the plain yogurt so I could add my own flavors and sweetness.
First, I mixed together these dry ingredients:
1 & 1/3 cup white wheat flour
2 tsp baking powder
1 tsp baking soda
Next, I mixed together these wet ingredients:
2 beaten eggs
2 TBS honey
1 tsp coconut oil
1 cup frozen peaches, slightly thawed & pureed
1/3 cup sweetened, flaked coconut
1/4 tsp cinnamon
I folded the wet ingredients into the dry.
As always, I prefer organic whenever I can find that choice in any foods. If not, conventional can work.
Then, I gently folded in 1 & 1/4 cup organic #StonyfieldGreek yogurt.
To thin the batter, I added a small amount of water, a little at a time, no more than 1/4 cup.
I added coconut oil to a low-heated skillet, waiting to see bubbles throughout the pancake before turning it.
Pancake confession…I no longer use nonstick pans and cast iron is not an option on my smoothtop stove, so making sure my stainless steel pan doesn’t overheat and make the pancakes stick can be tricky. You may have to try a small practice pancake to gauge whether your skillet is at just the right temperature.
This makes approximately 16 small pancakes sweet enough to eat on their own.
Optional fruit topping:
Puree another cup of the frozen peaches, heat in a saucepan with 2 TBS honey until just starting to boil, then turn down heat and stir for 5 minutes before removing from heat. Add a 1/4 tsp vanilla. This is definitely Southern sweet!
This post was created in partnership with Stonyfield. All opinions are my own.