Peanut Butter and Yogurt Pancakes

August 17, 2016

This post is sponsored by Stonyfield Organic and Justin's via the Clean Plate Club blogger program. In exchange for this post, I was provided with the products used to develop my recipe. As always, content and opinions are my own.

Sundays are the best mornings of the week. 

Weekdays are a rush of alarms, and Saturdays are a blur of chores and errands.  Sundays are when I finally slow down, luxuriating over breakfast and browsing the newspaper with a pair of scissors to clip out coupons.  It's the one day of the week when I actually cook breakfast instead of pouring it from a box or spooning it from a jar.  While waffles and muffins make frequent guest appearances, my Sunday standby is pancakes.

But although carbohydrates drenched in maple syrup are delicious, pancakes tend to leave me reaching for a snack an hour after breakfast.  There's just not enough heft to them.  One solution?  Adding some protein with Justin's nut butters.  To keep the pancakes light and fluffy, I've substituted Stonyfield Organic 0% Greek yogurt in place of the oil used in classic pancake recipes. 

My recipe below calls for Justin's Honey Peanut Butter; serve with fresh berries for a twist on the classic peanut butter and jelly.  I've also included a delicious variation that uses Justin's Maple Almond Butter, best served with a generous drizzling of maple syrup.

Yield: 5 4-inch pancakes, enough for one hearty serving

Ingredients:

  • 2 tablespoons Justin's Honey Peanut Butter
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons milk
  • 1 tablespoon Stonyfield 0% Fat Plain Greek Yogurt
  • 1 tablespoon honey
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • fresh berries for serving, if desired

Heat griddle over medium heat, until a drop of water placed on the griddle spatters and steams.

Microwave peanut butter on high for 15 seconds, or until softened.

In a medium bowl, beat egg.  Add softened peanut butter, flour, milk, yogurt, honey, baking powder, and salt and mix just until smooth.

For each pancake, use a scant 1/4 cup batter.  Pour onto heated griddle and cook until top is bubbling and edges are firm, then flip and cook until bottom is golden-brown.

Serve with fresh berries if desired.

Variation: for almond butter pancakes, substitute 2 tablespoons Justin's Maple Almond Butter for the peanut butter and 1 tablespoon maple syrup for the honey.  Serve with additional maple syrup.

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