Wednesday, September 12, 2012

Greek Yogurt Pancakes and Maple Syrup (Low Carb/Low Fat)

One of the hardest meals for a Low-Carb-dieter is least for me it is. There's only so many eggs you can eat. And though I love a good omelet, sometimes you need something a little more...decadent.
 After much trial and error (a whole stack of strange pancakes and some questionable syrups) I finally got it right!! These are DELICIOUS!!! Seriously.
 They are so moist and fluffy and turned out a beautiful color (which I can't say for some of the reject cakes) and melt in your mouth.
 The syrup is delicious. It's a little darker then normal syrup, and less translucent, and it's not quite as thick, but it will definitely knock out your pancake/syrup craving. And for 1/4 cup, it's 13g carbs. Most lite syrups (Buttersworth, for example) is over 12g carbs for 1 TABLESPOON!!! And let me tell you, this syrup tastes considerably better! I've never liked the taste of lite syrup before.
 When combined, these taste like your blood sugar should be shooting through the roof. But it won't.
 Greek Yogurt Pancakes:
makes 8 pancakes

1 cup Plain Traditional Greek Yogurt (I like The Greek Gods brand)
1/2 tsp. pure vanilla extract
2 eggs, beaten
1/4 cup + 3 TBL All-Purpose flour (I tried other types, and it just didn't work right)
1 1/2 packets of Stevia in the raw
1 tsp. baking soda
1/4 tsp. salt

Whisk the yogurt and vanilla together. You'll have to whip the yogurt really well, or you'll get clumpy pancakes. Add the beaten eggs and stir.
In a separate bowl, mix the flour, stevia, baking soda and salt. Mix in with the rest of the ingredients.
Use a 1/4 c. measuring cup to pour batter onto a medium-high heat griddle, using the bottom of the measuring cup to spread the batter out in a circle.. Flip when they are golden brown on one side.

For 1 pancake: 77 calories, 3g fat, 6.5g carbs, 3.25g protein

Maple Syrup:
makes approx. 2 cups syrup

1 cup water
1/4 cup + 2 TBL Splenda Brown Sugar
1 TBL flour
1/2 tsp. pure vanilla extract
1 1/2 tsp. Mapeline (maple flavoring)

Whisk all ingredients together in a cool sauce pan. Cook over medium heat until bubbly and until all the sugar is dissolved. Cool slightly. Store in a mason jar in the refrigerator so it will keep longer.

For 1/4 cup syrup: 66 calories, 0g fat, 13g carbs, 0g protein
Enjoy!! We sure did!


  1. these look amazing! love the looks of the new blog and you are freak'n gorgeous by the way!

  2. I tried this recipe tonight and wasn't sure how well it would go over since I changed a couple of things. I didn't have Greek yogurt, so I used 1/2 sour cream and 1/2 buttermilk. I also used a spoonful of Splenda instead of stevia.
    They turned out great! My husband loved them. When I figured up the carbs, it came out to just under 6 carbs per pancake.
    Thanks so much for posting the recipe! Maybe sometime I will try the syrup recipe.