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30 Day Challenge Week 2: Check in With Your Coaches

Greek Yogurt Whole Wheat Pancakes with Honeyed Fruit

Greek Yogurt Whole Wheat Pancakes with Honeyed Fruit

Healthy Recipes

Overview

Meal: Breakfast  
Dietary Type: Vegetarian  
Prep Time: 10 minutes 
Cook Time: 20 minutes
Servings: 4



The Dish 
Say goodbye to bland and boring breakfasts! Eating with a focus on nutritionally-balanced food does not mean having to sacrifice dishes that bring you joy…like pancakes! 

These pancakes are made using whole foods: whole wheat flour, greek yogurt, and coconut milk. No added processed sugar needed for these flap jacks. The pancake topping combines berries, pears, peaches, and plums with a touch of honey bringing out the natural sweetness. We love the addition of pomegranate seeds to the topping as well, a nice texture and tang. 

The batter can be made ahead of time and refrigerated, for up to 3 days, giving a little ease to the morning meal prep. We used avocado honey (honey made by bees from the nectar of avocado blossoms) as our preferred pancake topper. The flavor is similar to molasses and gives that traditional feel to our revamped pancakes. 

Ingredients

Pancake Batter 
1 1/2 cups (220g) whole wheat flour 
2 teaspoons (8g) baking powder 
1/4 teaspoon (1g) baking soda 
1 cup (237ml or 220g) greek yogurt 
1/2 cup (118ml) coconut milk
1 each large egg 
1 cup (236ml) water 

Topping
1 each plum, sliced 
1 each peach, sliced 
1 cup (70g) blueberries 
1 each pear, sliced 
2 tablespoons (27g) pomegranate seeds
1/2 cup (118ml) honey
pinch of cinnamon 
pan release spray 

Preparation 

  • In a large bowl combine pancake batter ingredients (whole wheat flour, baking powder, baking soda, greek yogurt, coconut milk, egg and water). Whisk until blended and smooth. 
  • Heat a large non-stick skillet over medium heat and lightly oil with pan release spray. 
  • Ladle batter into the hot skillet and cook for 2 minutes and flip. 
  • Cook for another (1) minute or until the pancake is completely cooked. Repeat with the remaining batter. 
  • Top cooked pancakes with fruit (plums, peaches, blueberries, pears . 
  • Drizzle with honey and sprinkle with a pinch of cinnamon.

Gluten Free Modifications: Substitute whole wheat flour for a combination of almond and coconut flour, additional liquid may be needed depending on the flour blend used.