Greek Yogurt Whole Wheat Pancakes with Honeyed Fruit






Meal: Breakfast
Dietary Type: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

The Dish
Say goodbye to bland and boring breakfasts! Eating with a focal point on nutritionally-balanced meals does now not imply having to sacrifice dishes that carry you joy…like pancakes!

These pancakes are made the usage of total foods: complete wheat flour, greek yogurt, and coconut milk. No delivered processed sugar wished for these flap jacks. The pancake topping combines berries, pears, peaches, and plums with a contact of honey bringing out the herbal sweetness. We love the addition of pomegranate seeds to the topping as well, a fantastic texture and tang.

The batter can be made in advance of time and refrigerated, for up to three days, giving a little ease to the morning meal prep. We used avocado honey (honey made through bees from the nectar of avocado blossoms) as our favored pancake topper. The taste is comparable to molasses and offers that standard sense to our revamped pancakes.

Ingredients
Pancake Batter

1 half cups (220g) entire wheat flour
2 teaspoons (8g) baking powder
1/4 teaspoon (1g) baking soda
1 cup (237ml or 220g) greek yogurt
1/2 cup (118ml) coconut milk
1 every massive egg
1 cup (236ml) water

Topping
1 every plum, sliced
1 every peach, sliced
1 cup (70g) blueberries
1 every pear, sliced
2 tablespoons (27g) pomegranate seeds
1/2 cup (118ml) honey
pinch of cinnamon

pan launch spray
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Preparation
In a massive bowl mix pancake batter components (whole wheat flour, baking powder, baking soda, greek yogurt, coconut milk, egg and water). Whisk till blended and smooth.
Heat a massive non-stick skillet over medium warmness and gently oil with pan launch spray.
Ladle batter into the warm skillet and cook dinner for two minutes and flip.
Cook for some other (1) minute or till the pancake is definitely cooked. Repeat with the closing batter.
Top cooked pancakes with fruit (plums, peaches, blueberries, pears .
Drizzle with honey and sprinkle with a pinch of cinnamon.
Gluten Free Modifications: Substitute entire wheat flour for a aggregate of almond and coconut flour, extra liquid can also be wished relying on the flour combo used.
 

see also :The Lebanese Kitchen: Quick & Healthy Recipes