Pancakes are always a good breakfast choice. I’ve never found a recipe though where the first one or two comes out as good as the last; mine are always misshapen and burnt. But by the 3rd pancake the pan is seasoned and magic starts happening and they come out the perfect color and texture every time. Maybe that’s just a feature of pancake recipes in general.
This recipe uses almond flour, which gives it a slightly nutty flavor. I prefer using almond flour here to most other gluten-free flours because it doesn’t have a strange flavor when you taste the raw batter(and somehow that always ends up happening). Besides that there’s just Greek yogurt and eggs; it couldn’t be much simpler.
Chobani sent me their newest flavors to taste and play around with in the kitchen: banana, pear, raspberry chocolate chunk and pineapple with caramel bits. I really couldn’t pick one that I preferred over the others; they were all amazing. I made this recipe with the raspberry chocolate chunk and it had a hint of those flavors. I could imagine that any of these would be good in the pancakes. It all depends what you’re in the mood for!
Gluten-Free Chobani Pancakes
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients(Makes 1 serving):
- 1/2 cup almond flour
- 4oz flavored Chobani greek style yogurt
- 1 egg
- 1/4 teaspoon baking soda
Method:
- Heat a frying pan over low-medium heat with a little oil or non-stick cooking spray.
- In a medium-sized bowl, beat together all of the ingredients until mixed.
- Pour 1/4 cup of batter into the center of the pan. Cook for about 30 seconds until the bottom is set and bubbles come through the center.
- Flip the pancake and cook the other side until it’s cooked through. Remove from the pan.
- Continue cooking until all of the batter is used up.
- Serve hot with butter and maple syrup.
I would definitely recommend doubling or tripling the recipe for a crowd. You can substitute any nut flour for almond flour in a pinch but not coconut flour since that’s something different entirely.
Cake pops are one of my favorite recent food trends, not because I think they taste all that much better than regular old cake, but because once and a while we all make that cake that doesn’t rise or come out just how we planned and won’t serve to people but can’t bear to throw away.
That’s the beauty of cake pops: They’re very forgiving. You can start out with dry or crumbly cake and still come out with something delicious.
Chobani sent me a few of their 32oz yogurt containers for their Just Add Good cooking campaign. They’ve added a new Kitchen page to their website full of yogurt recipes and beautiful photos to get your gears turning.
When I made these cake balls, I swapped out the oil in the cake recipe for an equal amount vanilla Greek yogurt. For the frosting I mixed the cake with, I swapped out the butter for 1/2 the amount called for of plain 2% greek yogurt. The result was just as moist and delicious as any cake ball I’ve made before.
Since you lose richness when you cut the fat out of a recipe, this works better with bitter or spicy cake flavors like chocolate, pumpkin, or carrot cake. I used a gluten-free pumpkin spice cake with a white chocolate coating.
Don’t forget when melting chocolate to look for baking chocolate instead of chocolate chips. Baking chocolate melts smoother and makes a better coating for the cake pops.
You’ve probably heard of Chobani, if not from their delicious yogurt then from their recent position as sponsor of the 2012 Olympic games. I hardly managed to do anything but watch TV for those two weeks—well, watch TV and eat yogurt.
Chobani recently introduced 6 of their most popular flavors in 16oz tub container form including a 2% vanilla chocolate chip variety which easily takes the gold medal for me. Chobani has always been one of my favorite Greek yogurts because of the simple ingredients and consistently low price at my grocery store and I was happy to try them when they sent me a variety pack.
I had to resist eating all of the flavors simply with granola and fruit and actually make something with them. I settled on frozen yogurt because few things are as tasty(and easy!) as homemade frozen yogurt. If you don’t have an ice cream maker, put it on your Christmas list; even though it only has one function it’s easily my favorite kitchen gadget I’ve bought over the past few years.
This recipe is as easy as 3 ingredients and is entirely customizable! You can use any flavor of Chobani and add any mix-ins your heart desires. Have fun with it and pretend you’re at a fancy frozen yogurt chain by adding things like chocolate chips, fruity cereal, and chopped fruit on top.
Chobani Frozen Yogurt
Prep time: 5 minutes
Freeze time: 2 hours
Ingredients(Makes about 6 servings):
- 1 16oz Chobani yogurt container*
- 1 cup skim or 2% milk
- 3/4 cup powdered sugar, sifted
*I’ve only tried this with the fruit flavors. If you’re starting with Plain Chobani, you might want to adjust the sweetness by adding more powdered sugar.
Method:
- In a large bowl whisk together all of the ingredients.
- Pour the base into an ice cream maker and freeze according to the manufacturer’s directions.
- After the ice cream has churned, scoop it into a solid container and freeze for at least two hours.
- Before serving, let the yogurt soften at room temperature for 5 minutes.
Mango admittedly is not one of my favorite flavor of yogurt. Somehow, turning it into frozen yogurt makes it much more irresistible. It reminded me of something I’d order from Pinkberry. And since this is made with low-fat ingredients and greek yogurt, it’s packed with protein, so feel good about having an extra scoop.
