Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Wow……that is a mouth full……a mouth full of yummy flavor. These pancakes rocked, and the syrup was sticky sweet vanilla goodness.

Now, having said that, I am not huge fan of pancakes. I mentioned this in my post for Cinnamon Pancakes with Brown Sugar Bacon Pancakes would not be my choice…….I’m more of a French toast girl…………but you know me, anything French…….but I saw a picture of some blueberry pancakes and for some reason I thought they looked delicious. Oh, and I am not a big fan of blueberries either…….wonder why they looked so good?

Maybe they got me thinking about breakfast…..after all it was Sunday morning. Tim was at work and I wanted to make him breakfast. Now, he likes pancakes, and since he was working on a Sunday, he needed a special treat!

So, me not being a fan of either pancakes or blueberries, I needed to switch it all up…….if I do have pancakes I like buttermilk pancakes the best, but I didn’t have buttermilk. I know you can do the vinegar in milk trick but to me it just isn’t the same……. but I did have Greek yogurt…..would it work?…..darn tooting it worked……like a charm.

Raspberries were on sale when I got groceries, so of course I bought them and they replaced the blueberries. In my opinion raspberries need almonds, so I used almond flour with regular flour and a bit of almond extract. Once I mixed the wet and dry pancake ingredients, I folded in some slivered almonds and raspberries. I cooked them on a flat griddle sprayed with non stick spray. They puffed up beautifully.

I really couldn’t see putting maple syrup on these. I found tons of ideas for syrups, but nothing sounded quite like what I wanted, until I started to see vanilla syrup recipes……now that sounded like just the ticket. Two kinds of sugar, a bit of cornstarch to thicken, some water, and for that special vanilla taste, a vanilla bean. I scraped out the inside of the bean and put it in the syrup and put the bean pod in for a little extra vanilla taste……it turned out perfect. I had never had flavored syrup before………but this was totally awesome.

When Tim got home …….after he took these fabulous pictures for you to enjoy…….we had what were the best pancakes I have ever had……..fluffy, almondy, raspberry goodness with that homemade syrup ………..there is some of the syrup left, maybe I will make pancakes this coming Sunday!!!!!!

Raspberry Greek Yogurt Pancakes

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• Author: Marty Boyd
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 4 1x
• Category: Breakfast
• Method: Cook
• Cuisine: American

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Ingredients

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• 3/4 cup all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1/4 cup almond flour
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• ¾ cup Greek yogurt
• 1/4 cup almond milk
• 1 egg
• 1/2 teaspoon vanilla extract
• ½ tsp almond extract
• ¼ cup slivered almonds
• 1 cup fresh raspberries

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Instructions

1. In a small bowl, combine flour, baking powder, baking soda, almond flour, sugar, and lemon zest. Set aside.
2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
3. Combine wet and dry ingredients. Fold in slivered almonds and raspberries.
4. Heat a frying pan or griddle over medium heat; spray with non stick cooking spray. Drop batter by ¼ cup portions onto heated pan. Cook 2 minutes, flip and cook for 1-2 more minutes. Serve with Homemade Vanilla Pancake Syrup.

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Homemade Vanilla Syrup

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• Author: Marty Boyd
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1 1/2 cups 1x
• Category: Condiment
• Method: Cook
• Cuisine: American

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Ingredients

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• 1 cup water
• 1 cup sugar
• 1 cup brown sugar
• 2 tablespoon cornstarch
• 1 2 inch piece vanilla bean

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Instructions

1. In a small saucepan mix sugars,and cornstarch, add water. Bring to a boil. While the mixture is coming to a boil scrape the inside of the the vanilla bean. Place the inside of the beans and the pod in the cooking liquid,and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and cool slightly before serving on pancakes.

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Notes

Makes about 1 1/2 cups syrup.