Greek Yogurt Pancakes

pinit off

greek yo pin off
So Fluffy ! So Light! So Full of Protein!

  • 1 1/2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup plain Greek yogurt (I used 2%)
  • 3/4 cup milk (I used almond milk)
  • 1 egg
  • 1/2 tsp vanilla extract
  1. Sift the dry ingredients (flour through salt) together into a large bowl.
  2. In separate bowl, whisk together the wet ingredients (yogurt through vanilla). Pour into the dry ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems too thick, slowly stir in more milk, 2 Tbsp at a time.
  3. Let sit for 10 minutes to combine.
  4. Preheat a skillet or griddle over medium-low heat.  Add a pat of butter to the skillet and swirl to coat. Using a 1/4 cup measuring cup, drop small scoops of batter onto the skillet. You may have to gently spread the pancakes a bit as the batter will be quite thick. Cook until bubbles form in the surface of the pancake and the underside is golden-brown. Flip and cook until golden-brown on both sides.
  5. Serve with Agave, fresh fruit, powdered sugar, use your imagination!
Macros: Fat: Carb: Protein: Calories:
1 Pancake 2 g 23 g 8 g 142
2 Pancakes 4 g 46 g 16 g 284
1 Tablespoon Agave 0 g 16 g 0 g 64

*Makes 16 Pancakes, Serves 8-16*

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