What's Cooking? Greek Yogurt Olive Oil Pancakes with Pear-Raisin Compote

PANCAKES make everyone 's morning better! 

Greek yogurt protein pancakes with pears and raisins compote. 

I just forgot about taking a picture and started eating it right away!

Got to eat them while they're hot!

Just recently for my birthday in July, I visited up North to Prescott, where my Mother lives. And to celebrate we went out  to El Gato Azul which offers an extensive Tapas menu. I'll post more about this adventure in the future, but the ambiance of their outdoor patio is insanely beautiful. 

So, you are probably wondering, what do Tapas have to do with pancakes. Here's the connection, in the June/July edition of Organic Spa magazine was a recipe shared by "famed Spanish chef—and Iron Man and marathon enthusiast—Chef Paco Roncero"

Greek Yogurt Olive Oil Pancakes

My recipe is an adaption of his, I used regular 2% milk, he used oat milk, and instead of the Kodiak cakes mix, he uses wheat flour and oatmeal. He also suggests serving a seasonal fruit compote, along side the pancakes, so I chose pears and raisins with nutmeg and cinnamon.

 I used this recipe from Whole Foods 'Cinnamon Pear Compote'

2 cups Kodiak Cakes, Power cakes mix

1 cup plain Greek yogurt

3 Tbls. brown sugar

3/4 cup milk

2 eggs

1 Tbls. EV olive oil

1. Combine the Greek yogurt, milk, eggs, brown sugar in a bowl and mix well.

2. In a mixing bowl add the Power cakes mix. Add the previous mix of wet ingredients.

3. Add the tablespoon of olive oil and stir well until incorporated into the batter.

4. Refrigerate for 30 minutes.

5. Heat a non-stick pan with olive oil, add 1/3 cup of batter in the pan.

6. Brown on both sides and serve with a compote of seasonal fruits.