Christmas Brunch: Raspberry Greek Yogurt Pancakes

When my brother and I were growing up we would try to stay awake as long as we could on Christmas Eve with hope of catching a glimpse of Santa Clause. Our tired eyes would always win the battle and when we arose the next morning we would be so disappointed to have missed our jolly friend, but that only lasted until we peaked our heads over the banister to find our every desire fulfilled with the gifts under the Christmas tree. After we opened our presents, my amazing mother would have a buffet full of egg casseroles, warm bacon and sausage, french toast and desserts galore for us to feast on with the rest of our extended family. 

There is something that is still magical about Christmas morning.  Our celebrations are a bit smaller now and we usually stay up late reminiscing on Christmas Eve, but Christmas day is still a special time where we gather around a fire (whether or not it’s needed in my parents’ Southern California home) drink coffee or mimosas and savor pastries, omelets and other goodies from the kitchen and everything seems to stand still for a few hours while we reflect on the season and enjoy one another’s company. 

This Christmas a new breakfast treat has made its way into our brunch spread: Raspberry Greek Yogurt Pancakes. These fluffy and not too sweet pancakes are low in fat and sugar, but very flavorful and have a bit of a tart kick from the greek yogurt and raspberries.  Using whole wheat flour in this recipes gives it more fiber and B vitamins. Combined with raspberries, which are high in anti-oxidants, vitamin C, manganese and vitamin K, these pancakes will taste like you’re indulging but with hardly any guilt! 

Raspberry Greek Yogurt Pancakes

1 cup whole wheat flour

1 tsp baking powder

¼ tsp baking soda

1 tbsp sugar

½ tsp salt

1 cup low-fat greek yogurt

¼ cup low-fat milk

2 large eggs

1 tbsp honey

½  tsp vanilla

1 pint raspberries, divided

Zest of 1 orange (optional)
Mint for garnish

In a large bowl combine the whole wheat flour, baking powder, baking soda, salt and sugar. Stir to combine and set aside. In a separate bowl, whisk together the yogurt, eggs, milk, vanilla and honey. Gradually add the wet mixture into the dry mixture, combining thoroughly. Set aside a few raspberries for garnish, then fold in the remaining raspberries and gently break them apart so they are in smaller pieces but not completely mashed. Sometimes raspberries can be quite sour this time of year. To help sweeten them, lightly sprinkle half a teaspoon of sugar over the raspberries and let sit for 10 minutes before adding to the batter. If desired, add orange zest and carefully stir until just combined. The batter may be on the thicker side, but that should be expected with the yogurt base.   

Lightly grease and heat a griddle or large skillet over a medium-low flame.  Using a small ladle or large spoon, pour small amounts of batter onto the heated pan. Cook until small bubbles appear on top of the pancake and start to pop, then flip. Cook until golden brown.  

I love the hints of red that you can see in the pancakes from the raspberries. Top a stack of pancakes with a couple mint leaves and raspberries and then drizzle with honey or maple syrup. Sometimes instead of syrup or honey, I’ll add a dollop of mascarpone cheese to make this recipe slightly more savory. 

Wishing you all a very Merry Christmas and Happy New Year! Can’t wait to continue this little piggy’s kitchen adventures in 2014 J