Pancakes!
It’s what’s for dinner.
And lunch.
And if you’re feeling extra loopy… maybe even breakfast.
Sinseriously.
That’s my new word — a mix of sincerely and seriously — that I use when I mean it. Maybe it won’t stick, but pancakes always do.
I hadn’t planned on making pancakes that Saturday morning, but a craving hit. We’ve been making loads of pancakes lately using mashed bananas, and when I went to gather ingredients I discovered there were no bananas and no eggs in the house. The only plausible substitute I had was a container of Greek yogurt. Score.
The pancakes turned out great. After a few tweaks, this became my go-to recipe. We ate a lot of them over the weekend — and I don’t like to eat pancakes alone.
These are not the ultra-fluffy, buttery pancakes you might expect; they have a different, pleasant texture. Semi-fluffy, slightly creamy and enjoyably dense. If you like coconut milk, these will feel familiar — I’ve been using it a lot lately, which helps explain why there are a few open cans in my fridge.
They reminded me of buckwheat pancakes — or at least what I imagine a buckwheat pancake would taste like — which is a compliment even if I’m not an expert.
Whole Wheat Greek Yogurt Pancakes
Makes about 15 pancakes
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 1/2 cups light (canned) coconut milk
1 6-ounce container plain, nonfat Greek yogurt
1 tablespoon vanilla extract
1 1/2 tablespoons honey
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Add the coconut milk, Greek yogurt, vanilla and honey, whisking until the batter is smooth and combined.
Heat a nonstick griddle or skillet over medium heat. Using a 1/4-cup measure, pour batter into rounds. Cook until bubbles form on the surface, about 3–4 minutes, then flip and cook another 1–2 minutes. Serve warm with butter, syrup and fresh fruit.
Note: these pancakes are fairly thin and not as pillowy as traditional pancakes. They’re best eaten fresh, as they don’t reheat as well the next morning. If you prefer, you can substitute all-purpose flour for the whole wheat pastry flour (do not use regular whole wheat); if you do, reduce the coconut milk by about 1/2 to 3/4 cup to achieve the right batter consistency.
I like you.