Berry & greek yogurt pancakes
Berry & greek yogurt pancakes
PREP: 10 minutes
COOK: 5 minutes
SERVES: 6
Ingredients.
3/4 cup plain whole-milk greek yogurt
1/4 cup milk
2 eggs
1 1/2 tbsp unsalted butter (melted)
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup frozen berries
1/4 almonds, crushed
Instructions.
In a medium bowl, whisk the eggs. Add the yogurt, milk, and butter and stir to combine.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine but don’t overmix.
Fold in berries and nuts.
Warm up a griddle or nonstick pan. If using a pan, add 1 tbsp butter and spoon 1/4 cup batter per pancake. Cook for 3-4 minutes or until small bubbles start to for on the surface. Flip pancake and cook for an additional 3 minutes.
Notes.
This recipe is meal prep-friendly. You can prepare a large batch and store it in a ziploc bag in the freezer for up to 3 months. Reheat in an air fryer or microwave when ready to serve.
Nutrition facts.
Berries are packed with antioxidants and frozen berries are said to retain more nutrients than fresh berries. Chia seeds are an excellent source of omega-3 fatty acids and fiber.
Greek yogurt is rich in protein and dairy that’s also high in nutrients like vitamin B12, calcium, and selenium.
For mom: Greek yogurt contains essential nutrients needed for pregnancy and postpartum recovery. This includes protein (promotes baby’s growth during pregnancy and promotes tissue repair, immune response, mood regulation, and healing after birth and Vitamin C (growth and development and immune strength).
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Griddle
