Active Life Cooking

Fluffy, Nutritious, Satisfying, Eggless…

If you’ve been reading my blog a lot, you’ve noticed that I have a thing for Greek-style yogurt, Fage to be precise! It’s chocked full of protein and doesn’t have the fat and cholesterol that eggs have. When Eggless Cooking set forth a challenge to use yogurt as an egg substitute, I couldn’t resist the temptation to make eggless pancakes! Not just any pancakes though…buckwheat pancakes! The two most important elements to my diet are protein and fiber…these pancakes are a perfect marriage of these elements…

This challenge also marks the first time I’ve made my own pancake mix…it was excellent, and I plan on doing it again for my next batch (be on the lookout for apple-cinnamon eggless buckwheat pancakes in the coming weeks)!

Ingredients (makes ~16 small, 2tbsp pancakes):

• 3/4 cup Buckwheat Flour (used bulk buckwheat flour)
• 3/4 cup King Arthur White Whole Wheat Flour
• 2 tbs Flaxseed meal (optional, I just wanted to try it because I finally just got it)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1/2 cup (+ extra for topping if desired) 0% Fage Greek-style Yogurt (replaces 2 eggs)
• 3 tbs (+ extra for topping if desired) of fruit puree (I used a mixture of banana, frozen blueberries and frozen strawberries pureed in food processor)
• 1 tbs + 1 tsp Honey
• 1/4 cup Toasted Pecans (optional)
• ~1.5 cups Skim Milk (until pancake batter reaches desired consistency)

Add dry ingredients to the bowl and stir together. Add yogurt, fruit, puree, and some milk and stir. If you desire thinner pancake batter, add some more milk to the batter. Set aside.

Heat skillet up on the range on low to med-low heat (don’t want the skillet too hot). Spoon batter onto griddle with a tablespoon (I use 2 tbs batter per pancake). It is best to slowly cook these pancakes. I was a bit impatient for the first few and they didn’t come out right. I found it best to flip them when I saw bubbles starting to form in the middle of the pancake, not on the edges, that’s too soon…

These pancakes rise nice and fluffy, especially after you flip them!

The texture of these pancakes is different from anything else I’ve tried, in a good way…they are fluffy, yet dense pancakes that fill you up and get you ready for a great day!

I find you can serve these pancakes a number of ways, but this day I decided to top them with 1/4 cup of Fage Yogurt mixed with some leftover berry mixture! Delicious!

Nutrition (per pancake, recommend 3-4 pancakes per serving):

• 62 cal
• 11 g carb
• 3 g fiber
• 3 g protein

In other news, tomorrow (4/1) is my birthday (for which we made the carrot cake cookies)! To celebrate, I’ll be in San Antonio, checking out the supposedly great Mexican and Tex-Mex fares…so I won’t be regularly updating my blog until Sunday, 4/5. However, I hope to return with a full report(s) of restaurants and places to include on a visit to San Antonio!

Happy April Fool’s Day