I can’t do small talk today, I am just to excited to share today’s recipe with you. It’s a new way of eating my beloved pancakes!! Since I created these on Saturday, I have thought of hundreds of ways of making these bad boys! My mind is spinning, oh I can’t wait to try them and then share them with you!! Please don’t think different of me because I’m food crazy!
Isn’t he cute? he he I love this idea and it would be so perfect for making for Mom on Mother’s Day! The recipe is soooo easy!!! All I did is change-up my pancake recipe a bit, took my pancake batter and put it in the blender until smooth. Pour into a muffin pan and baked in the oven for 11 minutes and pop! The popovers were born!
Really, couldn’t you see them being served on a tray? I would be thrilled if my family made these for me! I am thrilled to make these for me!! There so sweet, that I didn’t even need to put maple syrup on them. I took a little bit greek yogurt, vanilla and cinnamon and made the topping for my berries. If you have vanilla yogurt that would work too, just sprinkle with a little cinnamon.
Since I made extra, the next day I heated one in the microwave for 15 seconds, topped with berries and yogurt. I didn’t even bother with a fork. You can eat them just like a muffin, but be careful a blueberry my fall. Now of course if you chose to top yours with maple syrup, I recommend eating it with a fork! ;)
Now these little guys may not look filling but trust me they are! The serving size is 3 Pancake Popovers each! There a healthy little popover, filled with fiber and protein, which will keep you full for hours!
A little twist to traditional pancakes, served with fresh spring berries and a dollop of cinnamon and vanilla infused yogurt.
- 1/2 Cup Greek Yogurt, plain
- 2 egg whites
- 1/2 tsp. vanilla extract
- 1/2 Cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 1 tsp. sugar
- 1/8 tsp. salt
- 1/8 tsp. cinnamon
- 1/2 cup mixed berries
- 2 Tbsp. greek yogurt, plain
- 1 dash of cinnamon
- 1 drop vanilla extract
- Preheat oven to 350
- Spray muffin pan with cooking spray.
- In a blender add greek yogurt, egg whites, vanilla extract, baking soda, sugar, salt, cinnamon and flour. Process until smooth.
- Pour pancake batter in the muffin pan and cook for about 11 - 15 minutes until pancakes is slightly puffed and set.
- Meanwhile; In a small bowl add 2 tbsp. yogurt, dash of cinnamon and a drop of vanilla extract, mix together.
- Top pop overs with berries and yogurt topping.
Calories for 3 popover pancakes: 183, Fat: .07, Cholesterol: 0, Sodium: 238, Potassium: 171, Carbs: 31, Fiber: 5.3, Sugar: 4.3, Protein: 13.8
Do you have plans yet for Mother’s Day? Not me, my family hasn’t said too much to me. I know little Jenny has a play to go to that afternoon, so she said maybe we could do breakfast. I wish I could celebrate Mother’s Day with my Mom, but she lives in N. Carolina and being here in California kind makes that impossible, but I will be thinking of her. If your reading this Mom, I love you and miss you!
Well my lovelies, I am taking off. I need to figure out what tonight’s dinner is going to be. Plus I’m debating if I should take a walk to the store. I’m out of berries!
Have a great week!! See you tomorrow!