Pancakes in a Pan

I am always hunting for quick and easy recipes to serve on Monday evenings in our home since I am gone all day doing laundry. In the fall/winter, I almost exclusively relied on my crockpot to cook a hot and delicious meal while I was away from home all day. Now that spring has sprung and summer is not too far away, soups and stews in the crockpot just don't sound that appetizing. However, I still need quick and easy because there is no way that I am walking in the door at 5:30 loaded down with clean clothes and cooking a complicated meal. I adapted this recipe from a recipe I found in a Food Network magazine to suit the dietary choices of my family. It is extremely yummy and takes approximately five minutes to be ready to pop in the oven. Definitely a Monday meal around here!

Pancakes in a Pan

1 c. greek yogurt

1 c. flour (whole wheat pastry flour is what I use, but anything would work!)

4 eggs

2/3 c. coconut oil (or butter, if you prefer)

dash of vanilla extract

optional: chocolate chips, almonds, walnuts, shredded coconut, chopped apples etc. 

To soak: Mix the yogurt and the flour together in a small bowl and cover. Leave out on the counter for 12-24 hours. 

If you would rather not soak, skip the yogurt and just follow the directions from this point on.

Heat the oven to 425. Put chunks of oil or butter in the bottom of a 9 x 13 inch pan and stick it in the oven while it heats up. Throw the eggs into a blender and mix for a couple of minutes. Add the soaked flour mixture (or just the flour, if you don't want to soak) and blender for another minute. Add the dash of vanilla and any optional additions you want and give it one final whirl in the blender. Remove the pan from the oven and gently shake the pan from side to side to evenly distribute the oil/butter. Pour the batter into the pan and bake for 20-25 minutes.