Thursday, May 9, 2013

sheep's yogurt pancakes

sheep's milk yogurt is delish

i make pancakes once a week for the kids on an school morning.  it really doesn't take too much time (i used to only make waffles or pancakes on the weekends) and i always have leftovers to pop in the toaster for the next morning.  i am in love with these babies because they are packed full of protein and the kids really enjoy them.  i was thinking they'd be getting great probiotics too, but then learned that the heat will kill the cultures.  boo.   so, i'm going to check out some of these sweet yogurt recipes to try my hand at "cooking with cultures" for the fam.

i found my tub-o-yogurt at whole foods.  i can just hear jim gaffigan yelling at me... have you seen his new comedy routine, "dad is fat"?  it's pretty much all about food... funny stuff.

Baaaaaaaaaa-a-a-a-a-a yogurt pancakies
inspo from yogurt pancakes

2 c gluten free artisanal flour mix
2 T organic sugar
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1/2 tsp sea salt
1 tub (16 oz) sheep's milk yogurt
2 eggs (pastured, organic... the best darn local quality you can find)
3/4 c water
1 tsp vanilla

whisk dry ingredients together.  add wet ingredients and mix until well combined.  place some batter globs on a hot, coconut oiled skillet and go to town.

finito benito.


  1. smoocihes! love that photo (; and that JG skit is hilarious!!! xoxo, bunny

  2. For a quick make-ahead breakfast, try about 5-6 oz of your yogurt with 1/4 c of oats, 1 tsp chia seed. Grind up the chia seeds in a coffee grinder to make into powder if your kiddos are picky about texture. They won't even know the chia is there, and it's protein packed! Add in whatever fruits they like, chill tightly covered overnight, and wahhh lahhhh---breakfast! If it's too tart for them, you can also add honey for a bit 'o sweetness.


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