Chobani “Buttermilk” Pancakes

Today, like most of you, I am back to the grind. I’m working, back to my healthy eating habits, and picking up where I left off at the gym a week ago (ugh, I know!).  Although New Year’s Day dinner was my one last hurrah for indulging, I managed to get in a pretty healthy breakfast yesterday.

I was craving pancakes after seeing a few other foodies post their breakfasts on Instagram (a.k.a. bad addiction). There is nothing like a traditional diner buttermilk pancake, and I was determined to make it healthified!

I remembered seeing the buttermilk substitution on the Chobani conversion chart and knew immediately what was going to happen (despite being nervous about substituting all Chobani and not using any buttermilk).

Chobani “Buttermilk” Pancakes

You could try making these with different flours (ie. all oat flour or whole wheat flour). I just ran out of oats so I had to use white. You may also substitute another type of oil for EVOO, such as canola oil.

• 1/4 c. all purpose flour
• 1/4 cup oat flour (I grind my old fashioned oats in the VitaMix)
• 1/2 t. xylitol (regular white sugar will work too)
• 1/2 t. baking powder
• 1/8 t. baking soda
• 1/8 t. salt
• cinnamon (optional and to taste)
• ½ an egg (yes, whisk one egg and take out half)
• ½ c. Chobani 2% Plain (0% works too)
• 1 T. extra virgin olive oil
• 1/8 t. vanilla extract

Combine all of the dry ingredients (the first 7) and whisk together. I sprinkled a bunch of cinnamon in just because I love it. In a separate large bowl, whisk the egg until it is foamy. Take out half of the egg and then gently mix in the rest of the wet ingredients. Then, add the dry mix to the Chobani/egg mixture.

Heat up 1 tablespoon of butter (I used Earth Balance) on a pan on medium heat. Make sure the pan is very hot before you begin. Drop the mix into the pan to make 3 small pancakes or 2 large pancakes (I chose 2). The pancakes won’t really bubble on top like normal, so just watch to make sure you do not burn the bottom. They will be nice and fluffy though! Turn over and cook for another few minutes.

NOM! SO GOOD!

In essence of trying to use more of my Chobani and up the protein, I made a cinnamon whipped topping.

• ½ c. 2% Plain Chobani (again, 0% would work too)
• 1 t. cinnamon
• 1 packet stevia

Whip with a whisk and top your pancakes! I didn’t even use butter or syrup, just the Chobani whip, banana, and some almond butter.

I highly recommend these if you are craving a traditional fat and fluffy pancake but don’t want the guilt!

Tagged as: Chobani, healthy buttermilk pancakes, pancakes