Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

A decadant twist on my famous Whole Wheat Yogurt Pancakes! 

Dry Ingredients (mix in large bowl)
1 cup whole white wheat flour (120 grams)
1.5 cups all-purpose white flour (180 grams)
2 tablespoons sugar (only need 1 T if using sweetened yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
2-4 tablespoons cocoa powder (depending on preference)

Wet Ingredients (add to quart measuring glass)
1 cup milk minus 2T plus 2T vinegar
1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)
1/2 cup canola oil
2 large eggs
1/4 cup water or milk* (or more if needed to thin batter at the end)

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water or milk if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Easy Caramel Syrup
1 cup heavy cream
1 cup light brown sugar
1 cup corn syrup

Bring to simmer over medium heat while stirring in large sauce pan. Turn to low and let simmer for 5 minutes. Watch carefully to prevent boiling over or burning. Stir occasionally.

Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/

Hashbrown Pancakes

Easy, filling, and tasty! Gluten free and the addition of meat is optional. Makes 4-5 pancakes. Be sure to read the tips at the bottom. I make these once a week now! Adapted from a recipe found on the back of the frozen shredded hashbrown bag.

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2 cups frozen shredded hash browns (thawed)*

3 eggs (whisked with a fork)

½ cup shredded cheese

¼-½ cup crumbled cooked sausage, bacon, ham, or chopped pepperoni slices** (optional)

¼-½ teaspoon seasoned salt, like Lawry's (depending on saltiness of meat or salt preference level)

½-2 tablespoons oil (for cooking)

sour cream for garnish/topping (optional)

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Directions

Heat oil in frying pan on medium low to medium heat (½-1 tablespoon should be enough if using a good nonstick pan)***. Besure to spread oil evenly over pan. Place a single shred of potato in the oil and when it sizzles then the oil is ready to cook in. Combine potatoes, eggs, cheese, meat, and spices in bowl.

Using a medium ice cream scoop (large cookie scoop), scoop out  onto your heated frying pan and press down a little bit to shape into a flattened circle. Cook with lid on for 2 minutes on first side and 1.5-2 minutes on second side, until golden brown and egg is cooked. I leave the lid on while cooking to create more steam to make sure the egg gets cooked quickly without burning the pancake.

Place on paper towels prior to serving to drain any excess grease. Sprinkle with kosher salt and/or black pepper prior to serving.  Garnish with sour cream.

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Tips

*Thaw on counter or in microwave at 70% power for 30 second increments, stirring between.

**I cooked a bunch of crumbled sausage ahead of time and froze in little bags to have on hand for this recipe.

***My stove settings go from 1-10, I cook these pancakes on 4.

Whole Wheat Yogurt Pancakes and My Favorite Syrup!

Tender, tasty, filling and easy to memorize! My favorite pancake recipe yet!

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Dry Ingredients (mix in large bowl)

1 cup whole white wheat flour (120 grams)

1.5 cups all-purpose white flour (180 grams)

2 tablespoons sugar (only need 1 T if using sweetened yogurt)

1 teaspoon baking soda

1 teaspoon baking powder

½ tablespoon salt

Wet Ingredients (add to quart measuring glass)

1 cup milk minus 2T plus 2T vinegar

1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)

1/2 cup canola oil

1/4 cup water* (or more if needed)

2 large eggs

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Optional: Replace 3 tablespoons of white flour for ground flaxseed.

Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/

Favorite and Easy Go-To Pancake Syrup

1 cup sugar

½ cup water

Combine in pint measuring glass and microwave for 3 minutes then stir until completely dissolved.

Stir in ¼ teaspoon maple extract and serve!

Nutrition Facts

14 Servings

Amount Per Serving

• Calories178.0
• Total Fat9.5 g
• Saturated Fat1.4 g
• Polyunsaturated Fat2.5 g
• Monounsaturated Fat5.0 g
• Cholesterol30.3 mg
• Sodium402.5 mg
• Potassium86.1 mg
• Total Carbohydrate18.3 g
• Dietary Fiber1.3 g
• Sugars3.5 g
• Protein4.6 g

• Vitamin A1.9 %
• Vitamin B-122.2 %
• Vitamin B-60.9 %
• Vitamin C0.2 %
• Vitamin D3.2 %
• Vitamin E8.2 %
• Calcium7.0 %
• Copper0.1 %
• Folate1.2 %
• Iron5.7 %
• Magnesium0.6 %
• Manganese0.1 %
• Niacin3.5 %
• Pantothenic Acid0.7 %
• Phosphorus3.8 %
• Riboflavin5.5 %
• Selenium0.6 %
• Thiamin4.6 %
• Zinc1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.