While I don’t really consider myself a breakfast person, getting up before 5 AM has a way of turning anyone into a breakfast person. I’ve found that after 10 weeks of surgery, my ability to sleep in past 10 am on the weekends has seriously diminished. When you’re used to waking up at 4:45, suddenly 8 am becomes a reasonable sleep in and when you find yourself with a whole morning to fill with weekend fun, it doesn’t get much better than a morning run followed by breakfast.
One of my biggest qualms with normal brunch food is that I feel like it sets me up for a day of feeling stuffed, tired and overall unhealthy. Breakfast is the one meal of the day where I always try to have some protein, fiber and fruit – and pancakes with syrup doesn’t really fit the bill. But these pancakes. These pancakes are an entirely different story. Multigrain = fiber. Blueberries = fruit . Yogurt = protein (and calcium!). And to make it even better, I think my favorite part about these pancakes is that they are divine with a dollop of yogurt and a slight drizzle of honey – no butter or syrup needed. I had actually gotten the butter dish out, just in case, and had to laugh out loud when John goes “Why did you even get the butter out for these pancakes?” If you understand John’s obsession with butter, you will understand how shocking this statement was.
These are also quite simple to make, and I’ve made them several weekends in a row. I tried them with some chopped frozen rasberries, and the combination of raspberries + lemon is also really out of this world. If you are looking for something fun, easy and festive to make for Mother’s Day, look no further. I’m pretty sure all Mom’s will appreciate something that is both delicious and healthy for breakfast.
Blueberry Yogurt Multigrain Pancakes
Makes about 6-8 large pancakes (Feeds 3-4)
- 2 large eggs
- 1 cup plain or vanilla yogurt, (fat free, low fat or greek yogurt are fine)
- 2 -3 tablespoons milk, plus more depending on preference
- 3 tablespoons butter, plus extra for buttering skillet
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup barley or rye flour
- 2 tablespoons sugar
- 1 tablespoons plus 1 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup blueberries, frozen, or rinsed and dried
- Yogurt and Honey for serving
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This helps to cool the butter to room temperature before adding it to the other ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Add in 2-3 Tablespoons milk.. If you’re using a thick yogurt, 1-2 more Tablespoons of milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Batter will be thick.
Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and ladle 1/3 – 1/2 cup of batter at a time. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When a few bubbles on the pancakes rise to the surface and pop, (about 3-4 minutes), flip them and cook for another 3 minutes, until golden underneath. . Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.
Serve in a big stack, with yogurt and honey.