Recipe: Healthy Vanilla Yogurt Pancakes

Breakfasts in the Southern In-Law house are usually pretty simple. Bacon and Eggs for Jesse and Oatmeal, Overnight Oats, a Breakfast Bake or Cereal for me. Why? Because, well, I'm pretty lazy when it comes to making breakfast - all I want is food in my tummy without a fuss. 

But every so often, we have extra time on our hands and I have extra patience and we call it a pancake kinda day. 

These pancakes are one of our favourites and they were originally created simply to use up some vanilla flavoured yogurt we had in the fridge - but now, we buy vanilla yogurt just to make these pancakes!

They're soft and fluffy and full of vanillary (yes, I'm saying that's a word) goodness. So much goodness, in fact, that you don't really need to add any toppings.... but if you ask me, what good are pancakes without toppings? ;) 

Jesse likes his with a tiny bit of butter on top whilst I love adding fresh fruit!

But let me give you the recipe >> 

Vanilla Yogurt Pancakes serves 2-3, easily multiplied 

 gluten free, low fat, no added sugar 

1/2 cup (60g) buckwheat flour (or plain flour) 

2/3 cup gluten free quick oats, ground into flour

1 cup (250g) low fat vanilla yogurt (or any flavoured yogurt you like!)

2 tbsp (30g) applesauce

1 egg 

Combine all of your ingredients in a medium mixing bowl, mixing until smooth. 

If you mixture is too thick or too dry, add in some water or milk until you get the desired consistency. 

Heat up a medium non-stick saucepan over a medium-low heat, spraying with some oil or greasing with a small amount of butter. 

Cook your pancakes until bubbles form on the surface and the top is set then flip and cook on the other side - repeating until all pancakes are cooked. 

Serve immediately! 

These pancakes also keep really well if frozen - just place them in a zip lock bag in the freezer, squeezing out all of the air. 

But tell me, what's your usual breakfast choice?

And what do you like on your pancakes?