Buckwheat Yogurt Pancakes

I think I am the only person on the eastern seaboard who did not know we were about to get hit by a monster snow storm. I admit, I'm not very good at paying attention to things in general but I seriously has no clue! Not even when I went to the grocery store and thought "wow it's packed right now! huh." Nope. It wasn't until last night when Dougie got home and asked me "do we have a working flashlight?" Me: "um, yea, I think. Why?!" Dougie: "ahh.. because we are about to get hit with a snow apocalypse!" Me: "oh."

So like the rest of the eastern seaboard I woke up to this!

I like the snow which is probably due to my north-east Cleveland roots but I like it especially more these days because that means Dougie works from home. Although he is in his office the whole time with a bluetooth in his ear I still like that he's in the house. Plus, Ally and I can pop down for a minute or two to say hello. So, with Doug home and no chance of us getting out of the house there is not much else for me to do but my at home yoga practice, toss the ball around with big A (his favorite toy), and make some yummy pancakes for my family.

These pancakes are high in protein because of the addition of the eggs and full-fat yogurt. I always eat full-fat dairy products because, contrary to popular belief they are better for you. Yes, they have more fat but low-fat dairy products add sugar substitutes, like aspartame or sucralose, to make it taste better. And because of FDA regulations most dairy products don't have to list all the ingredients which is totally wack if you ask me. So that means most people in the U.S. are consuming synthetic sugar substitutes without knowing it. Scary right?! That's just one of the reasons I choose full-fat dairy but we are here for the pancakes not food politics. Ok, stepping down from my soap box... onto the pancakes.

This is special buckwheat that my Auntie sends to me from her mill in North Carolina. It's delicious, unprocessed simply good grain products. I highly recommend picking some up.

Yogurt & Buckwheat Pancakes

(Makes about 10-15 pancakes)

1c Old Mill of Guilford buckwheat pancake mix (or any other brand you prefer)

1/2c water or milk

1/2c plain yogurt (I prefer full-fat european style yogurt)

2 large eggs

1tsp pure vanilla extract

1tbsp butter

1. Add all ingredients to a large bowl and whisk into a frenzy!

2. Heat butter in skillet until completely melted but not burned. Roll the butter around the skillet coating the entire bottom of the pan. Turn heat down to medium/low heat.

3. Add a 1/3c or so of batter to the middle of the skillet. Let the batter form many bubbles on the surface of the cake then flip the cake.

5. Repeat step 3 until the batter is gone.

6. Top with blackberries, maple syrup or anything else you love to top with breakfast cakes with! I wanted to top mine with a lavender and vanilla whipped cream but I didn't have the whipping cream as I thought. Sigh.  Recipe to come!

Ally's and my attempted at a selfie.