Saturday Snuggle Pancake Recipe

If you’ve been reading my ramblings for awhile, you know that pancakes are my soulmate food. My husband used to hate breakfast food. For some reason, bread never appealed to him (isn’t that crazy?) But awhile ago, we came across this pancake recipe, and the world changed.

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Every weekend, we have these pancakes. In abundance. And the coolest part? They are part of this whole foods, clean eating, chemical free lifestyle that we love so much.

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Truthful moment; I hosted Christmas brunch last week, and with a million things going on, I resorted to box pancake mix. Gingerbread flavor. Don’t judge me. But there is a point here. They were GROSS! And not that much quicker, and the texture was flat.

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When in doubt, homemade is always the best. So if you have a hankering for pancakes this chilly weekend, and you just started a new lifestyle of clean eating, try this recipe. I promise, even if you don’t cook, they are so easy and only 5 ingredients, with an optional 3 more for flavor! And can you say fluffy?! What’s the point in eating pancakes if they aren’t fluffy?

I chose to add in blueberries, but these can easily be made plain, or with other fun additions like dark chocolate chips, bananas, pumpkin, anything really – the pancake possibilities are endless!

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Also, can we just take a second to talk about my new griddle? I’m so excited about it! I’ve been crushing on the griddle idea for months, but haven’t pulled the trigger, and then my mother-in-law surprised me with this Christmas gift! If you’ve been considering a griddle, I need to tell you; game-changer. It’s so easy to clean and cooks each thing so evenly. No more burnt-outside/batter-inside pancakes. This is the one I have and love it!

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Speaking of pancakes, don’t you have some to make? Enjoy! And Happy New Year!

3 pancakes


Saturday Snuggle Pancakes

5 minPrep Time

4 minCook Time

9 minTotal Time

Serves 6 medium pancakes

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  • 1/2 cup whole wheat flour
  • 2 organic egg whites
  • 1 cup 0% plain greek yogurt
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp apple cider vinegar
  • 1/2 cup fresh blueberries
  • dash of sea salt


  1. Mix flour, baking soda, sea salt, and cinnamon until combined.
  2. Add in egg whites, yogurt, vanilla, apple cider vinegar, and blueberries.
  3. Whisk batter until just combined, don't over-mix.
  4. Allow to sit for 5 minutes.
  5. Prepare griddle or pan by spraying coconut oil and warming over medium heat.
  6. Spoon pancakes onto hot surface and allow to cook for 2 minutes, until edges are bubbling.
  7. Flip pancakes over and cook the other side for an additional 2 minutes or until the center is cooked through.


The calorie count was calculated using Trader Joes Whole Wheat Flour, Kroger Simple Truth organic eggs, and Fage 0% plain greek yogurt. Calories may vary based on brands selected.


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