Greek Yogurt Pancakes

Questions About Greek Yogurt Pancakes

Greek Yogurt Pancakes: Step by Step

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1. Whisk the flour, baking powder and salt in a large bowl.

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2. In a second bowl whisk the yogurt, eggs, almond milk and vanilla until smooth. Pour the wet mixture over the dry and fold gently until just combined; a few lumps are fine.

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3. Heat a non-stick frying pan over medium heat and melt a little butter. Spoon in 3 tablespoons of batter for each pancake and cook for 2 to 3 minutes, until bubbles break on the surface.

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4. Flip and cook for 1 to 2 minutes more, until golden. Repeat with the remaining batter, then serve two pancakes per person with the blueberries.

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A Few Pointers

• Rest the batter for 5 minutes before cooking so the flour can absorb the liquid.
• If the batter is too thick to spoon, thin it with a tablespoon of almond milk.
• Keep the first batch warm in a low oven rather than stacking them under a lid, which makes them steam.

What to Serve With It

Fresh blueberries · A spoonful of plain yogurt · A boiled egg

Keeping and Reheating

Keeps in the fridge for up to 3 days. Freezes for up to 2 months; reheat in a toaster.

Greek Yogurt Pancakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.