Breakfasts in the Southern In-Law house are usually pretty simple. Bacon and Eggs for Jesse and Oatmeal, Overnight Oats, a Breakfast Bake or Cereal for me. Why? Because, well, I'm pretty lazy when it comes to making breakfast - all I want is food in my tummy without a fuss.
But every so often, we have extra time on our hands and I have extra patience and we call it a pancake kinda day.
These pancakes are one of our favourites and they were originally created simply to use up some vanilla flavoured yogurt we had in the fridge - but now, we buy vanilla yogurt just to make these pancakes!
They're soft and fluffy and full of vanillary (yes, I'm saying that's a word) goodness. So much goodness, in fact, that you don't really need to add any toppings.... but if you ask me, what good are pancakes without toppings? ;)
Jesse likes his with a tiny bit of butter on top whilst I love adding fresh fruit!
But let me give you the recipe >>
Vanilla Yogurt Pancakes serves 2-3, easily multiplied
1/2 cup (60g) buckwheat flour (or plain flour)
2/3 cup gluten free quick oats, ground into flour
1 cup (250g) low fat vanilla yogurt (or any flavoured yogurt you like!)
2 tbsp (30g) applesauce
Combine all of your ingredients in a medium mixing bowl, mixing until smooth.
If you mixture is too thick or too dry, add in some water or milk until you get the desired consistency.
Heat up a medium non-stick saucepan over a medium-low heat, spraying with some oil or greasing with a small amount of butter.
Cook your pancakes until bubbles form on the surface and the top is set then flip and cook on the other side - repeating until all pancakes are cooked.
These pancakes also keep really well if frozen - just place them in a zip lock bag in the freezer, squeezing out all of the air.
But tell me, what's your usual breakfast choice?
And what do you like on your pancakes?