If there is one thing that drives me crazy, it is when I have to make eight meals to satisfy the whole family. Thin pancakes, although delicious, must be accompanied by toast, bowls of cereal and a thousand and one fruits to satisfy the kids. Same problem with fluffy pancakes, they are excellent, but not very substantial! This recipe is prepared quickly and therefore allows me to do something other than spend the morning feeding the children. haha. I have tried several types of coconut yogurt and the one from the Liberté brand is my favorite! The ideal, to save time, is to cook these pancakes on a baking sheet, but a large frying pan can also do the job.
EQUIPMENT
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Yogurt Pancakes
In our family, crepes are extremely popular. However, half of the family prefers thin French crepes while the other half prefers fluffy American pancakes! I found the perfect in-between with these yogurt crepes. Very substantial crepes that fill everyone up!
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 4 eggs
- 1 cup coconut yogurt
- 1/2 cup oat milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted vegetable butter
Instructions
- In a bowl, sift together the flour, baking powder and salt.
- In another bowl, whisk together the eggs, yogurt, milk, maple syrup and vanilla.
- Make a well in the flour and gradually pour in the yogurt and egg mixture. Mix gently and add a little milk if necessary.
- Heat a griddle or large skillet over medium-high heat, brush with melted butter and pour in 1/4 cup of the mixture.
- Flip the pancakes when small bubbles form on top and continue cooking for 1 minute.
- Place the cooked pancakes on a plate covered with aluminum foil and cook the remaining mixture.
- Serve with fresh fruit and yogurt and a little maple syrup on the side.
Nutrition Information
Yield 24 small pancakes Serving Size 4 small pancakesAmount Per Serving Calories 353Lipides 7.6gSaturated Fat 1.9gTrans Fat 0.7gUnsaturated Fat 5.1gCholesterol 125mgSodium 237mgCarbohydrates 60gFiber 1.3gSugar 25gProtein 10g
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