Sweet Yogurt Fruit Cup

Sweet Yogurt Fruit Cup

Sweet Yogurt Fruit Cup

Ok……better late than never…….I have begun to eat with a little more mindfulness. Don’t worry, I will still make a whole bunch of tasty meals, and desserts…….you know the mindless ones, but today the word of the day is FRUIT.

I always think fruit looks really good in the grocery store, so I buy it. I bring it home with every intent of eating it instead of cookies, or ice cream…….well, we know what normally wins…….wha, wha, whaaa……

So, this time I decided if I made a recipe out of it, it would go into me……..it worked. I wanted it to be a fancy, but healthy dessert………instead it was my breakfast. I guess it can be dual duty……..an anytime thing.

Sweet Yogurt Fruit Cup

It really did turn out pretty. I am all about my food having a picturesque quality……..well, because we take pictures of it, but also because, people eat with their eyes. You can have the tastiest thing in the world and if it looks……for lack of a better world yucky! In my experience, no one will even try it if it doesn’t look good. Continue reading “Sweet Yogurt Fruit Cup”

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes with Homemade Vanilla Syrup

Raspberry Greek Yogurt Pancakes

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.

Raspberry Greek Yogurt Pancakes 2

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.

Raspberry Greek Yogurt Pancakes 1

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 Collage

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Raspberry Greek Yogurt Pancakes

Raspberry Greek Yogurt Pancakes

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

Ingredients

  • 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

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.

Keywords: raspberries, greek yogurt, vanilla, pancakes, breakfast

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Raspberry Greek Yogurt Pancakes

Homemade Vanilla Syrup

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

Ingredients

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

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.

Notes

Makes about 1 1/2 cups syrup.

Keywords: sugar, water, vanilla bean, syrup, pancakes