In a little over 30 minutes, you can have this quick, simple, and tasty Greek yogurt chicken prepared. This dish is perfect for weeknights when you’re pressed for time because it primarily uses things you already have at home.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 pancakes |
Ingredients
- 1 ⅔ cups buttermilk
- ½ cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 pinch salt
- 1 (20 ounce) can pineapple tidbits, drained
- 1 cup sweetened flaked coconut, or more to taste
- ¾ cup macadamia nuts, chopped
- ⅔ cup white chocolate chips
- cooking spray
Instructions
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- You can add more or less pineapple, coconut, nuts, and white chocolate based on your preference. I came up with this simply because I wanted to integrate pineapple into my pancakes. The white chocolate made it so my kids would eat it.
- Use your preferred nuts.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 399 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |