Orange Pancakes With Fage Totalandreg Greek Yogurt Recipes

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YOGURT PANCAKES



Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

GREEK YOGURT CHEESECAKE



Greek Yogurt Cheesecake image

Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.

Provided by Food Network Kitchen

Categories     dessert

Time 4h40m

Yield 10 servings

Number Of Ingredients 14

Cooking spray
2 cups cinnamon-sugar pita chips, lightly crushed
2 tablespoons unsalted butter, melted
1 17-ounce container plain 2-percent Greek yogurt
8 ounces reduced-fat cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice
1 teaspoon unflavored gelatin

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
  • Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
  • Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
  • After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

GREEK YOGURT PANCAKES



Greek Yogurt Pancakes image

Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.

Provided by mdaus

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 4

6 ounces Greek yogurt
1 egg
½ cup all-purpose flour
1 teaspoon baking soda

Steps:

  • Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
  • Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g

CORNMEAL PANCAKES WITH GLAZED ORANGES AND CRANBERRIES



Cornmeal Pancakes with Glazed Oranges and Cranberries image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 oranges
1/2 cup dried cranberries
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
Fine salt
5 tablespoons unsalted butter, plus extra for cooking pancakes
1 1/4 cups buttermilk
2 large eggs
2 tablespoons sugar
2 tablespoons orange marmalade
1/4 cup loosely packed mint leaves, torn

Steps:

  • 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
  • 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
  • 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
  • 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
  • 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.

Nutrition Facts : Calories 515, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 155 milligrams, Sodium 458 milligrams, Carbohydrate 73 grams, Fiber 4.5 grams, Protein 11 grams

FLUFFY GREEK YOGURT PANCAKES



Fluffy Greek Yogurt Pancakes image

I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.

Provided by Jessie Crosby

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup Greek yogurt
1 egg
¼ cup water, or more as needed
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
  • Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g

MELT IN YOUR MOUTH ORANGE-YOGURT PANCAKES



Melt in Your Mouth Orange-Yogurt Pancakes image

These pancakes are so simple and really do melt in your mouth! You have to use full fat yogurt though! Don't use the Greek stuff!! (It's too concentrated) Without the orange gratings the orange flavor is really delicate and subtle. If you want it to pop more I recommend using the gratings. I found this recipe in the Minnesota...

Provided by Lindsey McCue

Categories     Pancakes

Number Of Ingredients 9

1 c all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c orange juice
dash(es) orange gratings (optional)
3/4 c vanilla or plain yogurt (do not use greek!)
1 egg
4 Tbsp butter (melted)

Steps:

  • 1. In a medium bowl mix together dry ingredients.
  • 2. In a small bowl mix together orange juice, gratings, yogurt, egg, and melted butter.
  • 3. Stir wet ingredients into the dry ingredients until just combined.
  • 4. Heat a medium skillet over medium to high heat until it gets pretty hot. Spray skillet with cooking spray or melt additional butter.
  • 5. Spoon in batter to make 3 inch pancakes. When pancakes bubble and start to brown flip and cook until cooked through and browned on both sides.
  • 6. Serve warm with maple syrup!

ORANGE PANCAKES WITH FAGE TOTALANDREG; GREEK YOGURT



Orange Pancakes with FAGE Totalandreg; Greek Yogurt image

Make your weekend brunch extra special.

Provided by Food Network

Time 25m

Number Of Ingredients 10

10.6 oz FAGE Total® Greek Yogurt
14 oz FAGE Total® 0% Greek Yogurt
7.9 oz plain flour
2.5 oz sugar
1 tsp baking soda
½ tsp baking powder
1 egg
4.7 fl oz orange juice
Drizzle maple syrup
2 oranges, peeled and segmented

Steps:

  • Combine the flour, sugar, baking soda and baking powder. Stir in egg, orange juice and 300g FAGE Total® Greek Yogurt. Leave to rest 5 minutes. Heat a large non-stick fry pan with a little oil in it, and then wipe it out with a kitchen paper. BE CAREFUL - IT'S HOT! Using a small ladle, pour 1 ladle of the mixture into the pan, twisting it around to make a pancake shape. When large bubbles form on top of the pancake, flip it over to brown the other side. When golden brown on both sides, remove from pan, keep warm and repeat this process a further 7 times, until you have 8 golden pancakes. To serve, place 1 pancake on a plate with 4-5 orange segments and a large spoonful of FAGE Total® 0% Greek Yogurt. Place another pancake on top and drizzle with maple syrup.

GREEK YOGURT BANANA PANCAKES



Greek Yogurt Banana Pancakes image

An easy and healthy breakfast, these Greek Yogurt Banana Pancakes provide a delicious protein-packed start to your day.

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Breakfast

Time 20m

Number Of Ingredients 6

12 oz. Vanilla Greek yogurt
2 eggs
1 cup white whole wheat flour
2 teaspoon baking soda
1/2 cup milk ((I use unsweetened almond milk))
1 medium banana, (mashed)

Steps:

  • Combine the greek yogurt and eggs in a medium sized bowl. Whisk to combine.
  • In a separate bowl, mix together the flour and baking soda.
  • Pour the yogurt mixture over the dry ingredients and stir to combine. Add in the milk and mashed banana and mix well.
  • Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes. (I use a heaping 1/4 cup scoop and spread them out a little.)
  • Once tops start to bubble, flip and cook until both sides are cooked through. Serve with maple syrup, jam, almond butter, or fresh fruit.

Nutrition Facts : Calories 81 kcal, Carbohydrate 13 g, Protein 4 g, Fat 1 g, Cholesterol 29 mg, Sodium 205 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

FLUFFY YOGURT PANCAKES



Fluffy Yogurt Pancakes image

These yogurt pancakes are fluffy and pack tons of flavor. Fix up this easy recipe for breakfast or dinner, or add sweet toppings and make it dessert.

Provided by Molly Watson

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 9

1 cup flour (or 3/4 cup flour plus 1/4 cup cornmeal or other flour for texture and flavor)
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt (nonfat, low-fat, or whole milk yogurt all work)
2 eggs
2 tablespoons butter (melted, or vegetable oil)​
For serving: butter, maple syrup, honey, and/or jam

Steps:

  • Gather the ingredients.
  • Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
  • Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
  • While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  • In another medium bowl, whisk together the yogurt and eggs.
  • Add the yogurt-egg mixture to the flour mixture and stir to combine.
  • Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
  • Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
  • Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
  • Transfer the pancakes to a platter or individual plates.
  • Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

Nutrition Facts : Calories 270 kcal, Carbohydrate 35 g, Cholesterol 96 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 386 mg, Sugar 10 g, Fat 10 g, ServingSize 8 pancakes (4 servings), UnsaturatedFat 0 g

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