Fluffy Greek Yoghurt Pancakes

BY NONI CHRISTOPOULOS

Serves approximately 4

Ingredients: 

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon sugar
  • 1 1/2 cups unsweetened almond milk (or any other variety of milk)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup plain Greek yogurt
  • Maple syrup, for serving
  • Fresh berries or fruit of your choice

 

Method: 

  • In a large bowl, mix together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
  • In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined.
  • Add the yogurt and stir to form the batter mixture.
  • Heat a 12-inch non-stick frying pan over medium heat and spray it well with non-stick cooking spray.
  • Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes.
  • Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
  • Serve the pancakes topped with maple syrup and fruit.
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