National Maple Syrup Day deserves some hearty, healthy, protein filled pancakes. These beauties are just the ticket! They are made with Greek yogurt so they pack a protein filled punch!
Maple syrup comes in many different forms. We love cinnamon infused maple syrup, good old fashioned Mrs. Buttersworth’s Original Maple Syrup, and for those who are REALLY brave, you can try Trader Joe’s Vermont Ghosted Maple Syrup. It has quite the kick of heat.
For those who are watching their calorie intake, you can always pour on some Lakanto Maple Flavored Syrup. It is sweetened with Monk Fruit instead of sugar. All the taste and none of the guilt!
Here is the recipe for the Protein Packed Pancakes:
2 Cups White Lily self rising flour
1 tablespoon vanilla sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup vanilla or lemon Greek yogurt
1 cup milk
1 large egg, beaten
1 tablespoon of oil or melted butter
Sift together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl combine the yogurt, milk, egg and oil/butter. Mix well. Add the dry ingredients and mix just until combined. Spray a nonstick skillet or pancake griddle and heat on medium to medium high heat. Pour scant 1/4 cupfuls of batter onto griddle. Let cook until bubbles start to form or the edges of the pancakes have turned matte instead of shiny. Flip and cook a couple more minutes. These should be a nice golden brown. Transfer the pancakes to a warm platter. I like to place an oven proof platter in an oven set on 200 degrees. This keeps the pancakes warm until you are ready to sit down and eat them.
These are delicious served with fresh fruit, MAPLE SYRUP, fruit syrups, whipped cream, yogurt etc….
I hope you enjoy these as much as we do. These are a staple in our family on the weekends!