No need to have a house full of guests to enjoy a sweet breakfast, thanks to these healthy greek yogurt apple pancakes for two. Get the recipe now.
I love pancakes. Like I realllly love pancakes.
The running joke in my family is that anytime you eat with Bry, you better eat quick otherwise all the food will be gone. Yes, my husband is one of those annoying people that can (and does) eat a ton of food, yet he stays in great shape.
And while he usually has to help me finish my meals when we go out, when it comes to pancakes for some reason I’m the one eating his leftovers.
Pancakes on their own just don’t fill me up.
Give me an omelet and I’ll probably eat half, but give me a stack of pancakes and I’ll finish all of them and still be hungry by lunch time.
That is until I started making my own at home.
There are three keys to making pancakes that will keep you full until lunch:
These pancakes, like my chocolate chip ones, get a fiber boost from whole wheat flour and extra protein from Greek yogurt.
Then instead of maple syrup (. . .hang in there with me!) I spread peanut or almond butter on top. . .okay sometimes I do both maple syrup and nut butter.
Since I could eat platefuls of pancakes, making a recipe that’s meant to feed 6 people is dangerous territory.
And it’s not that I’m concerned about how many calories I’m eating, it’s more that I’m eating a bunch of the same food rather than getting more variety in my diet. So, that’s where these pancakes come in.
This recipe is scaled down for two people and can be made into four smaller pancakes or two diner-sized one’s.
I personally prefer making two large pancakes as I’ve found that these actually cook best when you can pour the batter into a medium-sized skillet – they get super fluffy.
Plus, if you have two medium skillets, then you can make both pancakes at the same time – no one person getting to eat while the other keeps flipping pancakes.
If you do decide to make four smaller pancakes instead, be sure to only lightly grease the pan otherwise they won’t rise properly.
In the spirit of Fall, I topped these pancakes with stove-top roasted apples.
However, depending on the season feel free to switch it up. For example, strawberries in the spring, peaches in the summer, and blueberries in the winter.
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