Thursday, February 27, 2014

French Vanilla Pancakes with #Stonyfield Caramel Greek Yogurt {PHOTOS!}

Did you know it was National Pancake Week all last week? I did, and completely forgot about it - and about the fact I was planning to make a recipe for Stonyfield that sent me some coupons so I can use their yummy yogurt in the recipe. As I've mentioned, my life is crazy right now, I'll tell you all about it when things settle and I can breathe. Meanwhile, we decided to make this fun and involve the kids in making pancakes! Here is how they do it! Don't miss the cute animated GIF at the end of them devouring it, you can Pin it too!

This recipe is simple, but yes, the frying part can be time consuming. I don't usually make pancakes every week in case you are wondering. But the great thing is I don't have to stand there the whole time! While the pancakes are frying I wash dishes, throw in some laundry, tidy up the kitchen, and of course - take photos. It's not time wasted. Scroll down through the photos, recipe is at the end :)

20 mins prep, 40 minutes frying time
This recipe makes about 20 medium pancakes

1 cup spouted whole wheat flour
1 cup white unbleached flour 
1 tbsp organic turbinado sugar or coconut sugar
1 tsp aluminum free baking powder
1/2 tsp real salt
(For grain free: sub flours for 1 cup sorghum flour, 1/2 cup millet, 1/2 cup tapioca flour)

3 large organic (or pastured) eggs
3 tbs coconut oil OR grass fed butter, melted 
1/2 cup kefir
2 1/2 cups Stonyfield French Vanilla Whole Milk Yogurt
1/2 tsp baking soda, diluted in teaspoon vinegar
1 1/2 tsp real vanilla extract 

2 single serving tubs of Stonyfield Organic Greek Yogurt in Caramel


1. VERY IMPORTANT. Make sure all the ingredients are room temperature, this applies to eggs, kefir, yogurt, and coconut oil of course. Preheat frying pan on medium heat. 
2. Mix dry ingredients. Whisk wet ingredients separately, adding the baking soda/vinegar mix at the end. 
3. Mix wet into dry until ingredients combine. Do NOT over-mix and do not use a mixer.  
4. Place spoonful of batter on preheated frying pan, 4-5 at a time, do not crowd pan so you have room to flip
5. Flip each pancake when you start to see bubbles/holes on the edges. Have a power cleaning session while the pancakes are frying. Once done, top with Stonyfield Greek in Caramel and eat up!

Tip: If you are frying in a stainless steel pan, use lots of coconut oil to prevent the pancakes from sticking and/or burning.
If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)

Contains affiliate links to where we usually shop, your purchase supports Eco-Babyz at no extra cost to you and helps offset some of the cost associated with pouring our time and energy into this site. Thank you!

I received some Stonyfield coupons for the ingredients in this recipe!


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