On early mornings where I decide to give myself an extra 20 minutes of sleep because I don’t feel like getting ready, I grab whatever I can find to eat before heading off to class. Yesterday, however, I decided to wake up a bit earlier to give myself a proper breakfast. And by proper breakfast, I’m talking about warm, fluffy strawberry and chocolate chip pancakes dripping with honey. Given the limited resources I have in college, this pancake recipe is surprisingly delicious for the lack of ingredients I have. It’s not a fancy buttermilk pancake, but I actually prefer this variation a lot more because it’s a lot healthier and I love the moist, chewy texture of these Greek yogurt pancakes. Just try and you’ll see.
- 3/4 cup Greek yogurt (around 6 0z.)
- 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- 1 egg
- Chocolate chips
Mix yogurt, egg, and vanilla extract in bowl.
Stir in dry ingredients–flour and baking soda.
Fold in chocolate chips. Batter should be thick.
Heat oil in pan over medium-high heat.
Spoon batter of desired size, flipping over when edges start turning golden brown.
Cook other side for around 2 minutes until both sides are golden brown.
Repeat with remaining batter.
This stack of pancakes doesn’t look very aesthetically pleasing since my roommate and I were more concerned with getting to class on time, and we were just hungry. But, I assure you, this is one of those meals where the food tastes better than it looks.
A great part of the recipe, in particular, is how versatile it is. You can substitute different flavors of Greek yogurt to change the taste (we used strawberry Greek yogurt for these pancakes!), and you can add whatever you switch out the chocolate chips to something healthier, like fresh blueberries, walnuts, raisins, etc.
Bon appétit! ♥