Toddler Tuesdays: Greek Yogurt Pancakes

A new Toddler Tuesdays recipe is up and I'm so excited- it's a real winner! What toddler doesn't like pancakes??

If you've read my blog at all in the past month you've read about the insanely difficult time we've had feeding Landon. During this month I didn't really make new things for Landon because was so resistant to food. I don't know what changed in the past week but he seems to be snapping out of it and coming around. I decided to seize the opportunity and try some new things- first up were these Greek yogurt pancakes! Landon loves pancakes, and really any bread products that he can hold in his hand and bite- so I decided to try a healthier version of a classic recipe. These were more dense than a traditional pancake but he didn't mind at all.

I should also add that the batter is sturdy- I made it and kept the prepared batter in a sealed bowl for two days, making fresh pancakes each morning with the batter. The batter is also VERY thick. When you spoon it out you'll be thinking you went wrong somewhere- you didn't. Once the first side browns and you flip it you can squish down a little to morph it more into a pancake shape and they'll be perfect. Prior to smushing it down with the spatula it was sort of... thick? I don't know- it retained the shape of the scooper and didn't spread like I'm used to but once smushed it was perfect. We are huge fans of these in this house. Best of all you can really feel good about giving your child pancakes when they have more protein and nutrients in them from the yogurt.

Source: Slightly adapted from Everyday Belle

Ingredients:
1 6 oz container Greek yogurt, any flavor (I used vanilla)
1 egg
1/2 cup flour
1 tsp baking soda
Blueberries (optional)

Directions:
1- Stir the yogurt until it's smooth and creamy. At this point add the egg and continue stirring until they are well incorporated and easy to stir.
2- In a separate bowl combine the flour and baking soda. Mix well.
3- Pour the yogurt mix into the flour mix. Stir well. If using blueberries fold them in, to taste.
4- Heat a skillet with butter. Drop batter onto hot skillet and flip once golden. The recipe will yield about 8 medium sized pancakes.