I was just sitting here reminiscing about the old days, when I ate plain old ordinary Greek yogurt pancakes and was completely satisfied with them. They were easy to prepare, tasty, and filling. Why would I want to change anything?
In this pin I found while toodling around on Pinterest one night, a woman named Karen suggested using Chobani Apple-Cinnamon yogurt as a base for pancakes!
::pause for V-8 head-slap moment::
Why didn’t I think of that?
Karen gave her recipe in her pin, but I just adapted my regular pancake recipe (which I’d already adapted from a recipe Lori once left in my comments) to substitute the Chobani for the plain Greek yogurt.
I further adapted it by breaking out my shiny new $10 waffle iron* and making an Apple-Cinnamon Waffle instead of pancakes!
After all that adapting, I wound up with this recipe:
- 1/3 c. Chobani Apple Cinnamon Yogurt (or half of a 6 oz. carton)(note: Karen uses the whole carton for her pancakes)
- 3 Tbsp egg whites (or an egg–I tried it both ways)
- 3 TBSP oat bran (or ground oats)
- 1/2 tsp baking powder
- 1 tsp coconut flour (optional–Karen suggested it, so I did it, but it will work well without)
- 1/2 tsp cinnamon (optional)
- splash vanilla (optional)
- sweetener, to taste (optional–the yogurt is already sweetened enough for me. YMMV)
It’s okay, you can giggle at the misshapen waffle. I did. But it’s not bad for a rookie waffler.
Before I get to the taste test, let me tell you that if you should make this waffle (or pancakes, if you don’t have a shiny waffle iron), your house will smell heavenly. I’m seriously considering tossing my candles and just making a waffle when I want a scented house.
::pause to visualize my freezer packed with stacks of waffles::
Or maybe not. Perhaps it’s best to simply enjoy them in the moment. And enjoy them I did–twice! They are tasty and fluffy and filling, not to mention super simple to prepare. I had them with sugar-free syrup, because I had some in the house, but I think I’m going to try one again next week with chopped walnuts in the batter and a schmear of cream cheese on top of the hot waffle. Hmmm, I might be trying that one on Sunday morning.
Not only is the waffle delicious, it’s relatively low in calories and fat. My SparkRecipe calculator shows one recipe equals ~160 calories, but I don’t really trust their number for oat bran. I’d call it 200 calories, but whatever. There’s still plenty of room for a drizzle of real maple syrup or honey, or other add-ons like that walnut and cream cheese thing.
While I was enjoying yesterday’s waffle, it occurred to me that Chobani—who is not sponsoring this post, by the way—offers other flavored yogurts as well. I don’t usually buy flavored yogurts, so I had to go check out the website for possibilities. I’m thinking pear (with walnuts) for my next experiment. Or maybe a “dessert waffle” using their Coffee-Dark Chocolate Chip version. So many possibilities!
And people say Pinterest is a big time waster.
Bonus recipe link
Martha, over at Simple Nourished Living, recently acquired a 1960s-era Weight Watcher’s Cookbook and shared a recipe for WW Cheese Danish using cottage cheese, cinnamon, vanilla, and sweetener that’s quite yummy. You can check out her link for the particulars, but I have to tell you, I was happy with the cottage cheese mixture alone. (While you’re over there, check out Martha’s post describing some of the “old style” Weight Watcher’s plan. Times have certainly changed!)
That’s it for me for the week! I wish you all a happy, healthy weekend! Got anything special (like waffles) planned?
*$10 cost dependent on receipt of my $10 rebate from Macy’s; otherwise, it was a shiny new $20 waffle iron.