Lemon Greek Yogurt Pancakes

Have I mentioned before that I love greek yogurt? That's it's my favorite faux fat ever? Um, yes I think I have.

So you can imagine my excitement when I received an email from Chobani saying they had seen my greek yogurt cheesecake recipe and wondered if I was interested in getting some yogurt to play around in the kitchen.

Dare I pinch myself?

So then this happened. Yogurt consumption marathon, commencing.

This is a quick and easy recipe that takes barely any effort. I think that even at my laziest, I could still deal with this recipe. Because that's what pancakes are for, right? Lazy mornings? The batter also only makes 3 large or 4 smaller pancakes. So perfect for one or two people. But please, double and triple as needed.

The yogurt conjures up an almost custardy inside for these pancakes, [quite decadent if you ask me], and also fills them with protein. And apart from whatever fat you use to cook them, there isn't anything bad in these.  Unless you topped them with a big dollop of whipped cream. Which I wouldn't judge you for doing. I didn't have any toppings on hand except some blackberry jam, which I zapped in the microwave for a few seconds to make it a little runny. Perfect.

And imagine the flavor possibilities with all the yogurt out there. Just swap out the lemon for something else amazing. Blueberry? Mango? Um, chocolate?? Go crazy with those pancakes. I dare you.

[p.s. I've been using coconut oil lately for stovetop cooking because a) it smells amazing and b) it's healthier than butter and c) did I mention it smells amazing, but use whatever you're used to.]

Lemon Greek Yogurt Pancakes

makes 3-4 pancakes 

1 egg

1 6 oz nonfat Chobani lemon greek yogurt or other flavor

1/2 c flour

1/2 tsp baking soda

large pinch kosher salt

3-4 tbsp milk

butter, nonstick spray or coconut oil for cooking

fruit preserves for topping [optional]

1. In medium bowl, beat egg with whisk. Add yogurt and whisk to combine.
2. Add dry ingredients and whisk. Add milk and whisk. Batter should be slightly runny.
3. Let batter stand while you heat a skillet over medium heat. Add butter or coconut oil. Turn heat down to medium low. Cook pancakes for a few minutes on each side until done. Top with fruit preserves, whipped cream, or other topping of choice.

Clean New Year - Apple Cabbage Slaw

Another new year, another chance to be better in life. After a very fun family Christmas trip to Florida my body was craving some clean, refreshing produce. When I found myself with a head of red cabbage and some apples on the counter, I mixed up this cold and crispy slaw as a side to some potato leek soup.

I think that red cabbage is beautiful. The color is incredible, and it tints everything the prettiest pinkish purple. Mixed with the green apples this salad is zingin'. And minus the small amount of sugar, there is nothing in this that is bad for you. This is a zero food guilt dish. So eat it to your heart's content!

Apple Cabbage Slaw

ingredients:

1 Granny Smith apple

1/2 head of red cabbage

1/4 cup toasted walnuts or pecans

juice of 1 small lemon

2 tbsp vinegar

2 tbsp nonfat plain greek yogurt

1 tsp sugar

large pinch of salt

additional sugar to taste

1. Chop apple and cabbage into small, bite sized pieces. Mix with nuts in medium bowl.
2. Mix remaining ingredients [minus additional sugar] with a whisk until yogurt is well incorporated. Toss with apple and cabbage. Sprinkle with additional sugar and/or salt to taste. Let stand for 15 minutes in fridge.