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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 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

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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 1x
  • Category: Condiment
  • Method: Cook
  • Cuisine: American

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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

 

Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

As fall is just about here, I would be remiss to not do one final homage to summer…….Raspberry Yogurt Popsicle.

Raspberries are something both Tim and I love. We have them in smoothies……..look for our recipes coming soon……..almost everyday. These popsicles are like a smoothie on a stick.

This last week was a hot one. But of course, we are back in school and the first week of school is notoriously hot! We were lucky in that over the summer our school district put in a new heating and cooling system, so we are all comfy……..until we step outside……..ugh!

So, I wanted to make something cool but still semi healthy……..haven’t quite made the transition to full on healthy………yet! But, these are only 82 calories each!!!!!

Popsicles have been all the rage this year, lots of flavors, some I’m not quite so sure about…….hmmmm. But anyway, these are just a normal mix of flavors that enhance each other. The creaminess of the yogurt, the sweet yummy raspberry, and just a hint of chocolate!

Raspberry Yogurt Popsicle

 So, if you are craving a semi healthy, cool sweet treat………Raspberry Yogurt Popsicles will hit the spot. You can also try our Chocolate Espresso Bean Popsicle for cool coffee treat!

Raspberry Yogurt Pops Collage

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Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

  • Author: Marty Boyd
  • Prep Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Scale

Ingredients

  • 8 ounces vanilla greek yogurt
  • 1 cup almond milk
  • 2 cups frozen raspberries
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large bowl, blend together the greek yogurt and almond milk. Fold in the raspberries.
  2. Using popsicle molds place 1 teaspoon of the mini chocolate chips into each mold.
  3. Pour yogurt mixture into molds. Top with remaining chocolate chips.
  4. Place in freezer for about 1 hour. Place sticks into the molds and continue to freeze for another 6-8 hours.
  5. To remove the popsicles dip in hot water for a few seconds. Pull on the sticks until the popsicle releases. Do not wiggle the stick or the stick will pop out with out the popsicle.
  6. To enjoy later, wrap each pop in plastic wrap and place in a freezer bag.

Keywords: greek yogurt, almond milk, raspberries, chocolate chips, freeze, popsicle

Raspberry Yogurt Pop Label