Easter Breakfast –
Pancakes with Honey Yogurt
Everyone looks for an easy, flavorful breakfast for Easter and other holidays. People also want very little cleanup, since dinner preparations are under way. Found this recipe for pancakes with honey yogurt. I believe our Orange Blossom Honey would be wonderful, as there is lemon zest in the batter.
Cleaning Up a Recipe – Gluten
When I try our recipes, I clean them up as much as possible. I buy local, seasonal, and organic as much as possible. If I know the farmers involved, so much the better. Once I’ve done the basic cleanup and raised the quality of my ingredients, then I change recipes according to what works for my digestion.
Since my gut surgery, my body no longer tolerates gluten. So, I try various gluten free flours to see if I can duplicate the texture. Aside from using pre-mixed gluten free flours, you can also try almond flour and coconut flour for baking. Here’s a great post from King Arthur Flour on the subject of substituting flour. For people who cannot tolerate gluten, having choices is huge
The Recipe
Ingredients
- 1 cup of unsifted flour
- 1 1/2 tsp baking powder
- 1 tbsp sugar
- 1 tsp pumpkin spice
- 1 tsp lemon zest
- 1-1 1/3 cup organic milk
- 1 organic egg
- organic butter and oil
- organic unflavored Greek yogurt
- Bee Wild raw, wild-crafted Orange Blossom honey
Instructions
- Mix dry ingredients in a bowl.
- Mix organic egg and milk in a container.
- Make a well in the dry ingredients and add wet ingredients, beating batter until smooth.
- Grease a flat top grill with a combination of butter and oil.
- Ladle batter on the griddle.
- Turn over the pancake when bubbles appear in the middle and the edges are brown.
- Cook second side until it is brown.
- Serve with a spoonful of yogurt and a drizzle of raw, wild-crafted honey.
Thanks once again for supporting the recipe section of our website. We hope that you will try our honey recipes and leave comments on how they worked for you.
Happy Easter, QueenBee
