Breakfast…. it’s what’s for dinner!  In an effort to feed my hungry boys and keep them full, I found this recipe on the side of the Chobani Vanilla Yogurt container and modified it a little.  The protein in the Chobani helped keep them full for a long time!  I froze the leftovers and hope to use them for snack next week!

I doubled the recipe and it was enough to feed 8 people!

Use a big bowl:

3 cups Vanilla Chobani Greek Yogurt
3 cups all-purpose flour
3 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 1/2 cups milk
2 cups blueberries
1 Tablespoon Sugar
1 tsp. vanilla
(my husband wants to add 2 tsp. cinnamon next time – yum!)

Directions:
I just dumped it all in one bowl (oops!).  Here are the real directions!
Combine dry ingredients.  Whisk wet ingredients, pour into dry mixture and stir until just combined.  Over medium-low heat scoop 1/4 cup batter onto skillet per pancake.  Flip when bubbles appear.  Cook until golden brown.

Note:  I did add oil to keep them from sticking.  They are very, very thick – thin them out a little on the griddle.

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