I have a rotation of a few different breakfast options I offer my kids – homemade banana cranberry muffins, Cheerios in milk with berries on the side, toast with almond butter and apple slices, or pancakes with yogurt on the side.
I recently tested out a new recipe for teeny tiny vanilla yogurt pancakes using Stonyfield Organic yogurt. I’m a Stonyfield Clean Club member, and we were challenged to create the best yogurt pancake. I’d like to think this is it!
Since a lot of the food I make is for my kids too, I wanted to make sure these pancakes were low in sugar. They also happen to be egg free which makes it a great breakfast option when we’re out of eggs. or muffins. or Cheerios. or toast.
These teeny tiny vanilla yogurt pancakes fit perfectly in my kids’ hands. The second time I made them (let’s not talk about my first attempt – I completely forgot the baking powder!) Raffi ate 6 of them and Ali ate 4. I consider that a success! I served some plain and some topped with a thin coating of almond butter.
Breakfast is served.
Teeny Tiny Vanilla Yogurt Pancakes
Makes 20 minis
1 cup flour
1 teaspoon baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1 cup Stonyfield Organic vanilla yogurt
a dash of milk if necessary
1 tablespoon unsalted butter
1. Whisk together the flour, baking powder, baking soda and sugar. Add the yogurt and whisk together. If the batter is too thick add enough milk to thin the batter out a bit. This was about 2 tablespoons of milk for me.
2. Heat 1/2 tablespoon of butter in a large frying pan over medium heat. Add tablespoon sized dollops of pancake batter to the pan. When the batter bubbles flip each pancake over. Remove from the pan when cooked through.
3. Repeat step two until you’ve cooked all the pancakes. Enjoy alone or with syrup, your favorite nut butter, jam, and fresh berries!
*As a Stonyfield Clean Plate Club member, I received a coupon to buy the yogurt used in this recipe. This post was created in partnership with Stonyfield. All opinions are my own. I buy Stonyfield yogurt all the time – especially YoBaby.
It looks like I’m developing a pattern – one expensive week and one reasonable week. I’d like to make all the weeks reasonable, but I think I’m making progress. So far the biggest changes I’ve made are:
- limiting my market trips to two stores total of two visits per week. I had gotten into the habit of running out to get just one thing and spending $50. I’m glad that I’ve since changed that habit. It requires a bit more planning since I have to make sure I’ll have enough milk, eggs, bread, and bananas for the week for the kiddies. I’m doing great with it though!
- paying attention to food prices. I can’t believe how bad I had gotten at this. Kind of like my personal diet and exercise patterns, I had fallen into a slump. I would just accept whatever price was at whatever store I visited without paying attention. By now paying attention I’ve definitely saved a few dollars here and there. The biggest example is with the clementines which are sometimes more expensive at Whole Foods and sometimes cheaper there.
- menu planning. I had gotten lazy with this as well since going back to work after my maternity leave with Ali. I now have at least 3 dinners planned for each week. Three seems to be the magic number for me. Any more and I get mad when Trig has to work late, any less and we don’t have enough nice, real dinners for the week.
Here’s what I bought this week:
Trip #1: Pathmark ($30)
Trip #2: Whole Foods ($120)
2 fresh mozzarella $10
1 gallon organic milk $4.49
whole peeled tomatoes $3
Stonyfield YoBaby $3.99
2.2 lbs red cabbage $2.84
4 avocados $6
bag of yellow onions $2
pancake mix (for my father in law) $4.69
2 lbs bananas $1.27
bread crumbs $2.99
2 scones $1.89
whole wheat english muffins $2.69 <- I just don’t enjoy other brands
2 pints blackberries $5
pint blueberries $4
loaf Italian bread $2.79
bag of clementines $5
2.25 lbs zucchini $7.92
ground beef (about 2 lbs) $10
Boston butt (about 4 lbs?) $14.32
rotisserie chicken $8.99
Week #2: $175
Week #1: $251
Week #3: $275
Week #2: $175
Week #1: $251