Greek Yogurt Pancakes

My boys both LOVE their milk, and I didn’t want to use up so much of it to make pancakes, so swapped out for some greek yogurt and the results were perfection! 

These pancakes are soft, fluffy, and full of protein thanks to the yogurt.

And one of my top tips for making pancakes - cook them in ghee! Trust me. It doesn’t brown like butter would and still gives a nice crisp to the edges.

This batter is on the thicker side, even when you add a little water as instructed, but it’s ok!! Don’t thin out too much.

My recipe makes about nine pancakes, so I’ll put any leftovers in the fridge and warm them in the toaster for breakfasts during the week. Easy and delicious.

Ingredients

• 1 cup of whole milk greek yogurt

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole wheat flour (or you can use all purpose)

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• Ghee or butter for the pan

Instructions

1.  In a medium bowl, whisk together the yogurt, eggs and vanilla until smooth

2. Then add in the flour, salt and baking powder

3. Mix with a rubber spatula until just combined. It will be pretty thick, so you can thin out with 1/4 cup of water (note you still want to be on thick side, not runny)

4. In a large pan over medium-low heat add some ghee (or butter) and let melt

5. When pan is warmed up (when a drop of water sizzles), then add batter. I use a few spoonfulls of batter for 1 pancake and shape into a circle with the spoon

6. After a few minutes or until the bottom is golden, flip and cook on the other side until golden

7. Serve with pure maple syrup and fruit

8. Any leftovers can be stored in the fridge for up to a week and warmed up in the toaster

Greek Yogurt Pancakes

Greek Yogurt Pancakes served with pure maple syrup + fruit