Did you know that February is National Pancake Month? I recently discovered this when Stonyfield Organic issued a friendly challenge to create a pancake recipe using yogurt. One of the early recipes on my blog was for a baked pancake similar to a Dutch Baby (also known as a German pancake), only the recipe used Greek yogurt in place of milk and almond flour instead of wheat flour.
My kids love the original recipe, drizzled with a little maple syrup, as a healthy breakfast. They’ve also been known to eat it as a filling after-school snack. The original recipe has absolutely no sweetness to it, so I sometimes eat a piece as an option to cornbread. Oddly enough, there is no cornmeal to speak of in the recipe, yet it is somewhat similar in both looks and in taste. (see photo below)
The Stonyfield challenge was the perfect reason to create a new version of my old recipe. My goal was something a little fluffier with a hint of sweetness. That way, it could be eaten without syrup, like a muffin. A honey-vanilla combination sounded appealing–though my kids and I toyed with the idea of using strawberry yogurt and topping with fresh strawberries. We decided to wait for strawberry season for that version.
Ater a couple of run-throughs–all of which were quickly devoured!–I got a ringing endorsement for the following version. I have included the original recipe below as well.
- 3/4 cup blanched almond flour
- 1 (5.3-ounce cup) Stonyfield vanilla Greek yogurt (measure 2/3 cup if using a large container; may substitute plain non-fat, 2%, or whole milk yogurt)
- 3 eggs, lightly beaten
- 2 tablespoons honey (may substitute maple syrup or omit entirely if an unsweetened version is preferred)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 tablespoons coconut oil or butter
- Optional: maple syrup for serving
Preheat the oven to 425 degrees F.
In a large bowl, thoroughly combine all of the ingredients except the coconut oil or butter.
Place the coconut oil or butter in a 9-inch pie plate or 8-inch square baking dish, and set in the oven to melt, about 2-3 minutes.
Remove dish from oven, and pour the batter over melted butter or oil. If using a glass baking dish, wait about a minute before pouring in the wet ingredients. (Pouring cool ingredients into an extremely hot glass plate can crack the plate.)
Bake at 425 degrees for 15 minutes, give or take a minute or two, depending on your oven. To avoid overcooking, check a few minutes early. If the top is golden brown but the center is not yet cooked through, lightly cover with a piece of aluminum foil to prevent over-browning. The pancake is finished when the center isn’t jiggly and a toothpick inserted in the middle comes out clean.
Serve warm, as is, or drizzle with a little maple syrup. Refrigerate any leftovers and gently reheat in the microwave, The pancake may also be enjoyed cold or at room temperature. (We really like it cold.)
This recipe was originally passed along to me by a friend who knew that I do a good bit of gluten-free baking for a family member who had to give up wheat. The ingredients aren’t your typical pancake ingredients, but the easy-bake preparation and the high amount of protein intrigued me….and to my surprise, everyone liked it!
There is no sugar in the recipe, so pure maple syrup is a perfect topping. The yogurt lends a flavor reminiscent of sourdough bread to the finished product. This is a worthy stand-in for those who cannot eat gluten, as well as a healthy, quick option for anyone. Pass the syrup, please!
Original Recipe for Baked Gluten-Free Pancakes:
1 cup almond flour
1 cup 2% plain Greek yogurt
6 eggs, lightly beaten
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 cup butter or coconut oil
Maple syrup for serving
In a large bowl, mix all ingredients, except butter or coconut oil, well.
Place butter or coconut oil in a 9×13 baking dish and set in an oven preheated to 425 degrees to melt, about 2-3 minutes.
Remove dish from oven, and pour batter over melted butter or oil. Bake at 425 degrees for 20-25 minutes.
Serve with maple syrup.
To visit the Stonyfield Clean Plate Club and find other recipes using Greek yogurt, click here.
Came out great! I only added the sweet at the end with a light dust of powdered sugar and light drizzle of birch syrup, blueberries and bacon crumbs. I added cinnamon and cardamom in the batter and used a low fat, low sugar vanilla yogurt. I shared it with my husband. Perfect amount for breakfast! Love the protein boost! Thank you! I’m curious about the original recipe with 6 eggs… how does the texture change? Does it bubble up more?
Hi Meaghan, I’m delighted this was a hit and your additions sound perfect. It’s been a long time since I tested the six-egg recipe. My recollection is that is tasted eggier (as you might imagine!) and that it did rise up more–although like a traditional Dutch baby deflated upon removing from the oven.
I tried this pancake for breakfast today and it is now a new favorite. I served it with sliced bananas and berry compote. Yummy!
Thanks for the great comment, Nancy. So glad this was a hit!
Too funny. We had no idea that it is national pancake month… but we love pancakes in our house. I so want to cut a piece from your photo!
Great combination!! Love the Greek Yogurt & Gluten Free twist – definitely will be trying this. Thanks!!
Now this is one that I have to try!! I have some almond flour already that I can use. Thanks for linking this great recipe up to Fit and Fabulous Fridays. 🙂
Hope you like, Amee! I always see great things over your way!
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Interesting. Not just gluten free, but grain free. I’m adding this to my list to try soon. The ingredients are similar to a German pancake, but I’m guessing the yogurt keeps it from rising and provides an entirely different texture. Thanks!
It’s a little like a flat cornbread…the almond flour has a similar texture. I have been enjoying the leftovers…hope you like!