pancakes made with greek yogurt are super light and fluffy. they are also easy and healthy. a winning combination for a weekend morning if you ask me.
we topped our pancakes with a simple raspberry sauce that we whipped up from some leftover frozen raspberries that were hanging out in our freezer, and of course some warm maple syrup!
prep time: 5 minutes
cooking time: 10 minutes
yields: 2 servings
adapted from with salt and wit
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar
1 large egg
3/4 cup unsweetened almond milk
1/2 cup plain greek yogurt
1 teaspoon pure vanilla extract
1 tablespoon coconut oil, melted
in a large bowl, whisk together the flour, baking powder, salt, and sugar. in a separate bowl, whisk together the egg, milk, yogurt, and vanilla. keep whisking as you gradually pour in the melted coconut oil. add the wet ingredients to the dry ingredients and stir just until combined.
heat a lightly buttered griddle or frying pan on medium heat. pour 1/4 cup of batter onto the griddle for each pancake. cook for 3-4 minutes until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes until they are golden brown and cooked throughout. serve warm, topped with berries and warm maple syrup.