Greek Yogurt Pancakes
These Greek yogurt pancakes are delicate and good. They aren't your standard pancakes - soft, lightly sweet, crisp on the edges and so delicious with fresh berries.
Serving: 9-11 medium pancakes
Ingredients
2 large eggs
4 Tbsp milk or to desired thickness
5.3 oz container (about ⅔ cup) vanilla Greek yogurt (I used Tillamook 2%)
1 tsp baking powder
¾ cup all-purpose flour *
Coconut oil to saute (or light olive oil, or butter)
Instructions
Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.
Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.
Notes
You can sub yogurt with cottage cheese but they won't be quite as sweet as with the vanilla yogurt. *to measure flour, scoop it into a measuring cup and scrape off the top
