So, I love pancakes. BIG TIME. Really, I just love breakfast.
I have an entire Pinterest board dedicated to it. I’m serious about my breakfast.
Any time is breakfast time if you ask me, but it’s not truly the most important meal of the day unless pancakes are involved. Since (1) pancakes are the bomb and (2) I love experimenting in la cocina and (3) Fall is around the corner (we can talk about how so NOT prepared I am for cold weather later) I decided to whip up some Pumpkin Spiced Pancakes to christen the (almost) season.
A Few Things I Also Love
Pumpkin Spiced Lattes
The Crunch of Fallen Leaves
Say what you will about Pumpkin Spiced Lattes but They. Are. So. Good!
Chobani has already released their Pumpkin Spice blended yogurt this Fall and since I missed it last year I wasn’t going to miss it this season. I was hesitant about a pumpkin flavored yogurt but after hearing so many rave reviews I had to have a taste. Instead of eating it “Straight Outta the Cup” (see what I did there 😉 ) I decided to give it a try with a breakfast favorite.
To make the batter I used a general pancake recipe I found a while ago and adapted it to work with the yogurt. I used it in place of the milk and sugar the original recipe calls for so the only three wet ingredients were the yogurt, margarine, and eggs. I also added about a tablespoon of hand-ground oats to the recipe to add a healthy dose of grains.
A Few Things: The recipe makes about 2 to 3 large pancakes or about 5 minis. You can double or triple the recipe if you’re cooking for more than yourself. Also, if you find that your pancakes won’t toast as easily, add a bit more baking soda. The acidity of the yogurt can cause that while baking. Lastly, if you don’t have access to a pastry knife or food processor you don’t have to ground the oats yourself if you don’t mind a bit more texture.
It took a bit of tweaking to get the recipe to work just right but I finally got it! So, without much (more) ado…
1 tbsp ground oats
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 tbsp margarine
1 cup Chobani Pumpkin Spice yogurt
1. Hand cut the oats using a pastry knife or food processor.
2. Combine the margarine, eggs, and yogurt together in a bowl. Set aside.
3. Combine the flour, baking powder, baking soda, and salt in another bowl.
4. Mix the dry and wet ingredients together to form a batter. DON’T OVER-STIR’ just mix until batter is formed. Nothing worse than spongy pancakes!
5. Pour the batter into a non-stick pan on medium heat. Let cook for about 3-5 minutes then flip to let the other side cook.
6. Cover with your favorite syrup and/or toppings. Enjoy!
What are some things you love about Fall?