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
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!)
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.