Soaked Yogurt Pancakes
I love a sweet breakfast, but often they are lacking in enough protein to keep my blood sugar stable for the rest of the morning. This is why I love baking with yogurt. Not only does it make for a super moist baked good, but you get a good hit of protein. I still pair these pancakes with eggs or sausage, but I get my maple syrup soaked pancakes to boot! I soak these pancakes overnight which neutralizes the phytic acid from the wheat and makes the flour more digestible. As a bonus, breakfast is halfway done by the time I wake up in the morning! You don’t need to soak the batter overnight, of course. You can just mix and cook as usual.
Ingredients:
2 eggs
1 cup yogurt (any kind works!)
2-4 tablespoons milk (depends on how thick your yogurt is)
1/4 tsp salt
1/2 teaspoon vanilla
2 tablespoons sugar
1 1/4 cups flour
1/4 cup butter, melted
1 tablespoon baking powder
Directions:
The night before grab a large bowl and get mixing. You’ll mix the eggs, yogurt, milk, salt, vanilla, sugar, and flour together. Cover with an airtight cover and op in the fridge overnight.
In the morning, preheat your pan (we use a cast iron griddle). Meanwhile, melt the butter and get your batter from the fridge. Into the soaked batter, add the melted (and slightly cooled) butter and mix in. If the batter has thickened considerably you can add another splash of milk. Sprinkle the baking powder over top and mix in. Melt some butter in your pan and let it get nice and hot. Add little tablespoonfuls of batter onto your pan or griddle and let it bubble on the edges. Gently flip and cook for a few more minutes.
On days we want to add a bit of dazzle we will add some sprinkles before we flip which makes them funfetti pancakes!
