Hi Friends and Happy Indigenous Peoples’ Day! Today I am partnering with Chobani to share a fun and easy recipe for Fancy Greek Yogurt Blue Corn Pancakes using Chobani® Zero Sugar* Nonfat Greek Yogurt Vanilla. I loooove adding greek yogurt to blue corn pancakes because its one simple way to add extra protein. I also love using Chobani® Zero Sugar* Nonfat Greek Yogurt Vanilla because it is lactose free, which is an added bonus!!
If you haven’t tried Indigenous foods before, then this recipe for Fancy Greek Yogurt Blue Corn Pancakes incorporates blue corn which is used by a lot of Indigenous cultures including my Navajo culture. Blue corn is typically dried then ground into a cornmeal which can be used in recipes like blue corn pancakes. Typically in my Navajo culture we like to roast our blue cornmeal. It not only helps to deepen the blue color, but it also adds more flavor to the cornmeal.
If you don’t have access to blue cornmeal then you can substitute it for yellow or white cornmeal.
These Fancy Greek Yogurt Blue Corn Pancakes are sooo fluffy and soft and they make for a fun breakfast treat. If I have any extra I like to freeze them and warm them up for a delicious on the go treat. But when I have some time I like to drizzle on some maple syrup and pumpkin seeds which are also both Indigenous ingredients.
Food is one way that connects us all and these blue corn pancakes are not only a pretty blue color but filled with nutritious ingredients. I hope you all give this recipe a try and if you do send me a picture on social media!
Fancy Greek Yogurt Blue Corn Pancakes Recipe
Yields: 8 pancakes
Ingredients:
- ¾ cup all-purpose flour
- ½ cup roasted blue cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup Chobani® Zero Sugar* Nonfat Greek Yogurt Vanilla
- ½ cup Chobani® Oatmilk Zero Sugar Original
- 2 tablespoon unsalted butter, melted
- Cooking spray
- Maple syrup
- ½ cup pumpkin seeds, shelled
Directions:
- In a medium sized bowl combine dry ingredients (all-purpose flour, roasted blue cornmeal, baking powder, baking soda, and salt) and mix together until evenly combined
- In a separate medium sized bowl combine wet ingredients (eggs, yogurt, oat milk, and melted unsalted butter) and mix together until evenly combined
- Slowly add in dry ingredients into wet ingredients and mix until all ingredients are combined
- On medium heat warm up a non-stick skillet or griddle
- Once skillet is warm, spray with cooking spray and scoop out ¼ cup of pancake batter and pour onto skillet
- Once bubbles form on top (about 2-3 minutes), flip pancake over and cook for another 1-2 minutes and remove from skillet
- Top pancakes with maple syrup and pumpkin seeds
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Want to try another Indigenous recipe? Then head over to this recipe to learn how to make Fancy Navajo Blue Corn Mush https://thefancynavajo.com/2020/07/14/fancy-navajo-blue-corn-mush-recipe/
