Morning Things/ Recipes

Greek Yogurt Pancakes with Blueberry Mint Sauce (GF)

In addition to the countless papers and presentations, being a part-time graduate student has introduced me to an entirely new community in NYC. Given that all of us are passionate about communications, I was bound to meet some fellow bloggers in class – and in fact, I met Adriana and Sarah of A New York Chapter on day one!

We had discussed collaborating for months, but a few weeks ago we decided to take advantage of a partnership with Zuvii by getting together for a homemade brunch. Zuvii makes gluten-free flours from green bananas – which are organic, paleo, and packed with potassium. As with any flour substitute, I am always a bit timid when it comes to translating recipes; you never quite know how a non-traditional flour will work. I suggested pancakes, since half of the battle is simply getting the right batter consistency, a task that can be accomplished with any balance of flour and wet ingredients.

I decided to make a fruit sauce for the pancakes because it is one of the simplest ways to elevate any brunch. These pancakes were a not-too-sweet treat and turned out just as fluffy and flavorful as traditional flour pancakes. I would highly recommend giving green banana flour a try, or simply substitute your own go-to gluten free flour and adjust ingredients as you go to get that just right batter consistency. The recipe made enough for three people with big appetites!

Ingredients:

Pancakes

1 cup of 2% plain yogurt

2 eggs

½ tsp vanilla extract

7 tbsp of Zuvii banana flour – or your favorite GF flour

1 tbsp of maple syrup or agave

½ tsp baking powder

½ cup almond milk

Optional: cinnamon (a few shakes!)

Blueberry Sauce

1 6 oz container of blueberries, rinsed

Juice from 1 lime

½ cup of water

1 tbsp of maple syrup or agave

1 handful of mint leaves, chopped or cut chiffonade style

Directions:

Whisk the eggs and vanilla extract together in a small bowl using a fork or whisk. In a separate bowl, combine the flour, baking powder, and – if using – cinnamon.

Add the cup of Greek yogurt and a tbsp of maple syrup to the dry mix (you can also mix the yogurt and syrup together separately), stirring it together. Add in the eggs and vanilla mixture and continue stirring. The mixture should be thick, so finish with a ½ cup of almond milk and stir thoroughly until the consistency is more like pancake batter.


Over medium to low heat, add blueberries, chopped mint, and water to a pot.

Bring to a boil then stir in a tbsp of maple syrup and juice from a lime, then reduce to a simmer. Simmer on low for 30 minutes as you make your pancakes!

Lightly spray or oil your pan and place of medium heat. Pour in enough batter so that it forms a circle about the size of a beverage coaster. Tilt the pan when the batter first hits to spread the pancake thinly and evenly in a circle.


Watch for bubbles – you’ll see little pin prick air bubbles pop up on the top of the pancake. This means it’s ready to flip! Flip with a spatula and let the other side cook for another 2 – 3 minutes. Serve warm and when your sauce has simmered for 30 minutes, simple spoon it on top of your pancakes. Garnish with mint or lime as desired.

Greek Yogurt Gluten Free Pancakes with Blueberry Mint Sauce

Print Recipe
Serves: 3 Cooking Time: 40 minutes

Ingredients

  • 1 cup of 2% plain yogurt
  • 2 eggs
  • ½ tsp vanilla extract
  • 7 tbsp of Zuvii banana flour
  • 1 tbsp of maple syrup or agave
  • ½ tsp baking powder
  • ½ cup almond milk
  • Optional: cinnamon
  • 1 6 oz container of blueberries, rinsed
  • Juice from 1 lime
  • ½ cup of water
  • 1 tbsp of maple syrup or agave
  • 1 handful of mint leaves, chopped or cut chiffonade

Instructions

1

Whisk the eggs and vanilla extract together in a small bowl using a fork or whisk.

2

In a separate bowl, combine the flour, baking powder, and - if using - cinnamon.

3

Add the cup of Greek yogurt and a tbsp of maple syrup to the dry mix (you can also mix the yogurt and syrup together separately), stirring it together.

4

Add in the eggs and vanilla mixture and continue stirring. The mixture should be thick, so finish with a ½ cup of almond milk and stir thoroughly until the consistency is more like pancake batter.

5

Over medium to low heat, add blueberries, chopped mint, and water to a pot. Bring to a boil then stir in a tbsp of maple syrup and juice from a lime, then reduce to a simmer. Simmer on low for 30 minutes as you make your pancakes!

6

Lightly spray or oil your pan and place of medium heat. Pour in enough batter so that it forms a circle about the size of a beverage coaster. Tilt the pan when the batter first hits to spread the pancake thinly and evenly in a circle. Watch for bubbles - you’ll see little pin prick air bubbles pop up on the top of the pancake. This means it’s ready to flip! Flip with a spatula and let the other side cook for another 2 - 3 minutes.

7

Serve warm and when your sauce has simmered for 30 minutes, simple spoon it on top of your pancakes. Garnish with mint or lime as desired.

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2 Comments

  • Reply
    Adriana Jeannette (A New York Chapter)
    April 12, 2017 at 10:37 am

    This is STUNNING. So happy with how this turned out. <3 xx

  • Reply
    Cooking with Minimalist Pantry | Zuvii Pancakes - A New York Chapter
    April 19, 2017 at 8:03 am

    […] this special at-home brunch, Kayla suggested what she likes to call: “Greek Yogurt Gluten-Free Pancakes with Blueberry Mint Sauce.” Like its name suggests, it’s a savory, yet sweet breakfast or brunch treat that will […]

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