Pancake Pizza

I don’t know anyone who doesn’t love pancakes for breakfast. They are such a traditional, comforting breakfast that I always look forward to making and enjoying. I especially love them because of a warming childhood memory I have where I would wake up on a Sunday morning at my dad’s house to the smell of freshly cooked pancakes and brewing coffee with soft jazz playing in the background. So for me, they are not only delicious but nostalgic. And yes, I always have to have jazz playing in the background when I cook pancakes. That is one of the many beautiful things about food. Food is such an important way to connect with people and make long-lasting memories that we carry with us throughout our life. I feel that this important aspect of food is slowly being forgotten in modern-day society whether it’s because we are now a society that relies on convenience and quickness, that is losing the skills and ability to cook, or that focuses more on diet culture or processed foods. Whatever the cause, I would like to be a small positive force in this large world to bring back the importance of food for connection, happiness, enjoyment, and making memories. It is one of the reasons I love to cook and eat so much. I truly believe that if we start to shift our perspective back to focusing on nourishing our bodies with homemade foods, enjoying cooking and eating food again, and doing it with friends and family, it could change society’s view of food and lead to a healthier world.

Now that I’ve gone on my tangent, let’s get back to the recipe. Pancakes are a great, energizing breakfast that are loaded with essential carbohydrates our bodies need to make fuel. Although, oftentimes they are served by themselves with a drizzle of maple syrup and maybe some chocolate chips, leaving them as what we call “naked carbs”. Naked carbs can lead to us still being hungry soon after eating them because our bodies digest them and use them for fuel so quickly. A great way to boost the satiety of naked carbs is to pair them with protein and healthy fats, and focus on using carbs that are higher in fiber which are typically whole grains. An example of this? A pancake pizza. This recipe is essentially one giant pancake topped with greek yogurt, peanut butter, and fresh fruit, making it a beautifully delicious breakfast that gives your body all the nutrients it needs to feel satisfied. The greek yogurt provides protein, the peanut butter is our source of healthy fats, and the pancake itself is made with whole wheat flour and topped with fresh fruit to boost the fiber. This has quickly become my favorite way to eat pancakes not only because it’s absolutely delicious, but it also leaves me feeling satiated, nourished, and happy for my day. Give this recipe a try on your next pancake morning and notice how amazing you’ll feel! And how fun it is to eat a pizza for breakfast.

Nutrition Facts:

• Whole wheat flour is a type of flour that is made from the entire kernel of wheat which includes the bran, germ, and endosperm where the bran and germ are the parts of wheat that contain tons of nutrients and fiber. In contrast, all-purpose white flour is only made from the endosperm, which ultimately decreases the amount of nutrients and fiber. Both types of fiber definitely have their places in the baking and cooking worlds. Although, nutritionally speaking, whole wheat flour is more nutrient-dense. It has more protein, fiber, and micronutrients compared to white flour. These micronutrients include B vitamins, zinc, iron, copper, magnesium, manganese, and antioxidants. When it comes to baking and cooking, whole wheat flour can be more challenging to use because it’s denser and absorbs more water, whereas white flour will give foods more elasticity and fluffiness. 
• Greek yogurt is a powerhouse food that is a fermented dairy product made from milk. When making Greek yogurt versus regular yogurt, most of the liquid is actually removed and it’s strained more extensively which makes it more concentrated, thicker, and higher in protein because it uses a lot more milk to make than regular yogurt. Greek yogurt is a food that is high in protein and very versatile so it can be eaten and used in many ways. It’s also a great source of probiotics due to being a fermented food, along with having tons of micronutrients including calcium, B vitamins, and many others. There are many Greek yogurt options in stores, so it’s important to learn how to read ingredients labels when selecting one. Try purchasing plain, unsweetened options and flavoring them at home with maple syrup or honey rather than other sweetened, flavored variants that are high in sugar and other processed ingredients. 

Servings: 1

Ingredients:

• 1 egg
• 2 tbsp milk
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup whole wheat flour
• ½ tsp cinnamon
• ½ tsp baking powder
• ½ tbsp coconut oil
• ¼ cup plain greek yogurt
• 1 tbsp creamy peanut butter
• Toppings: Fresh berries, banana slices, drizzle of honey or maple syrup

Instructions:

1. In a bowl, whisk together the egg, milk, maple syrup, and vanilla until well combined.
2. Add the whole wheat flour, cinnamon, and baking powder to the bowl of wet ingredients. Whisk together until all ingredients are fully combined and no flour clumps are left.
3. Heat a non-stick skillet or pan over medium heat. Melt the coconut oil.
4. Once the oil is melted, pour the batter onto the pan to make one big pancake. I suggest using a rubber spatula to even out the batter if needed.
5. Flip the pancake once you start to see bubbles form in the batter, it will be about 3-4 minutes. Cook the other side of the pancake for an additional 3-4 minutes.
6. Let the pancake cool for about 5 minutes before topping.
7. Spread the greek yogurt over the pancake, then drizzle with peanut butter. Top with some fresh berries, bananas, and then drizzle with honey or maple syrup.
8. Enjoy!