Buttermilk yogurt pancakes

Hello!

How’s your weekend going? It’s been a relaxing one here. Our same old routine of laundry, grocery shopping and just plain hanging out. I love weekends like this. 🙂

So, these happened today.

It was just that kind of morning. 🙂

Buttermilk Yogurt Pancakes

2/3 cup whole wheat flour
1 cup unbleached, all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 egg white
1 whole egg
1 cup plain, nonfat Greek yogurt
1 cup nonfat buttermilk
1 teaspoon pure vanilla extract

1. Preheat griddle.

2. Combine flours, salt, and baking soda in a medium bowl; whisk to mix thoroughly.

3. In separate bowl, whisk together egg white, egg, buttermilk, yogurt and vanilla.

4. Add milk mixture to flour and stir just until combined. Let rest a few minutes.

5. Make pancakes! Pour (or scoop as batter is thick) about 1/4 cup batter onto griddle and cook until bubbles start to form on surface. Flip carefully and cook until golden.

6. Grab a stack and nom it down!

Question: What did you have for breakfast this morning?

– jennifer

Saturday things. Oatmeal Pancakes!

Hello! How’s everyone’s weekend going?

Mine has been pretty decent so far. Went to CrossFit on Saturday but I didn’t do the WOD. I just rowed. An 8k. Seriously. Oh, and then I did some squats. According to my marathon training plan, I had a 20-mile training run to do. Well, clearly THAT wasn’t going to happen. So, rowing a good distance seemed like an acceptable substitute. 🙂 And then, I went to physical therapy. Talk about a long morning! I was wiped out and napping on the couch by 2pm. Haha!

Dinner last night was grilled tri-tip. Yum! Even Ginny wanted some. Smart cat. 🙂

Enjoyed a nice red blend with it. Stay tuned for my review on Wine Wednesday!

Breakfast this morning was pancakes! I found this amazing recipe for oatmeal pancakes in my 1,001 Lowfat Recipes cookbook. Pancakes are delicious but it’s definitely not necessary to break the calorie bank! I decided to substitute a cup of Greek yogurt for one of the cups of buttermilk. I figured it would add some great flavor in addition to some extra protein. And, they were YUM! Paired with some eggs (or egg whites if you’re like me and don’t do egg yolks) and fruit, and you’ve got a respectable healthy start to the day. Om nom nom!

Oatmeal Pancakes
Makes 4 servings

1 cup unbleached, all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old-fashioned rolled oats
1 egg
1 egg white
2 cups buttermilk (or 1 cup buttermilk + 1 cup plain Greek yogurt)

1. Sift together the flour, sugar, baking powder, and baking soda. Stir in the oats.

2. In a separate bowl, whisk together the egg, egg white, and buttermilk.

3. Pour the liquid ingredients into the dry. Stir until the batter is moist throughout. Let the batter rest at least an hour or as long as overnight.

4. Preheat a skillet or griddle and spray with a nonstick spray. Pour 1/4 cup of batter per pancake onto the pan, making sure the pancakes don’t touch, and cook until bubbles start to burst on the surface. Turn and cook until golden.

Per serving:
Calories 298; Protein 13g; Fat 4g (saturated 1g); Carbs 53g; Fiber 3g; Sodium 596mg

– jennifer