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Pancakes… with a twist!

blueberry yogurt pancake I was trying to think of something to use my homemade yogurt in and decided that I should continue with the breakfast theme and make some pancakes.  At first I was thinking that I would make some sort of topping out of the yogurt, but then I saw this post at Tea and Food and decided to try it out.

This is a great recipe for anyone who is allergic to eggs or simply doesn’t have any in the fridge.  I also can’t see any reason you wouldn’t be able to substitute soy yogurt and make these dairy-free.

I decided to whip up my own flour mix for this, and it came out flatter than the pictures at Tea and Food, but was extremely tasty (hooray for almond flour!).  I think I need to up the amount of white rice and tapioca flours, and reduce the almond, brown rice flours, and probably eliminate the sorghum… I’ll try that next time).  Here’s my take on the recipe.

Yogurt Pancakes

You’ll need:

  • 1 cup mixed flours (I used approximately equal amounts of white rice, brown rice, tapioca, sorghum, and almond flours)
  • 1/8 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pure maple sugar (optional, I find this gives the pancakes a nice, mild maple taste without needing syrup)
  • 1 cup plain yogurt
  • 1/2 tsp vanilla
  • Frozen blueberries (optional)

And here we go!

  1. Mix the dry ingredients (plus maple sugar if desired) together with a fork until blended.  Add the yogurt and vanilla and mix together until the batter comes together.
  2. Drop a little under 1/4 cup of batter onto a griddle over medium to medium-low heat (I use cast iron and cooking spray, but you can probably use non-stick).
  3. (Optional) Sprinkle frozen blueberries onto the batter.
  4. Cook on first side until bubbling and the edges are dry.  Flip the pancake over and cook the other side.


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