Comments on: Oikos Organic Greek Yogurt and oatmeal pancakes

By: Anne-Marie Nichols

Anne-Marie Nichols — Sun, 26 Aug 2012 14:41:09 +0000

Yes! 3 egg whites is usually the equivalent of 1 whole egg.

By: ashley

ashley — Sun, 26 Aug 2012 01:31:44 +0000

If you use the whole egg would you cut the number of eggs you used? I hate to waste them..

By: Anne-Marie Nichols

Anne-Marie Nichols — Tue, 03 Jul 2012 15:46:52 +0000

Matt, I have to disagree with you. Instant oats are chopped and rolled thinner than steel cut oats. That’s why they cook up faster. Nothing is added to them or taken away from them. They are exactly the same except for size and thickness.

By: matt

matt — Tue, 03 Jul 2012 06:15:36 +0000

Steel cut oats are better because instant are prossesed and lose nutritional value while steel cut are all natural.

By: Anne-Marie Nichols

Anne-Marie Nichols — Fri, 04 May 2012 19:13:06 +0000

Glad you enjoyed the pancakes even with the aftertaste! (I personally love the taste of Greek yogurt, but to each his or her own!)

I like your idea of the almond milk and whey protein. You could also try coconut milk, which I find sweeter than plain almond milk. Just add less if you’re worried about pancakes that are too thin.

By: Danielle Grant

Danielle Grant — Fri, 04 May 2012 18:43:00 +0000

I tried out this recipe this morning and thought they were great, but I wasn’t the biggest fan of the Greek yogurt aftertaste (I don’t eat greek yogurt for this reason–I usually only use it as a sub for sour cream). I was thinking of mixing a bit of almond milk and whey protein together to substitute for the yogurt–but it’ll probably mean much thinner pancakes…

Other than the aftertaste, these reminded me of the taste of french toast — very filling and satisfying! I didn’t find myself reaching for a mid-morning snack.

I’m of to look through your recipes for lunch and dinner ideas!

By: dasha

dasha — Wed, 22 Feb 2012 20:09:14 +0000

thank you!!!

By: Anne-Marie Nichols

Anne-Marie Nichols — Mon, 20 Feb 2012 20:25:55 +0000

Dasha, you can make your own Greek yogurt. You take a colander and line it with cheese cloth or coffee filters. Put the colander in a big bowl. Pour in a big container of plain low fat yogurt in the colander and cover it with plastic wrap. Place colander and bowl overnight in your refrigerator. In the morning, all the whey will have drained out of the yogurt. What you have leftover is Greek yogurt.

Many national brands like Dannon and Yoplait now have plain Greek yogurt, so you should be able to find it more easily.

By: dasha

dasha — Mon, 20 Feb 2012 17:50:34 +0000

thanks a lot:)
can i use regular yogurt instead of greek yogurt? i don’t have it here where i live..

By: annemarie

annemarie — Tue, 05 Oct 2010 00:50:38 +0000

Jason, really? The ones I made were plenty thick. Did you use regular yogurt or thicker, Greek yogurt?