Ingredients
- 1 cup all-purpose flour opt for whole wheat flour for added fiber
- 2 tablespoons organic cane sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup plain Greek yogurt nonfat or low-fat
- 2 large eggs
- 2 tablespoons unsalted butter melted (or coconut)
- For serving: Pure maple syrup, honey, and/or fresh fruit
Instructions
- Preheat your griddle or a large non-stick frying pan over medium-high heat.
- Once hot, reduce the heat to medium. Test the temperature by sprinkling a few drops of water on it; they should sizzle but not evaporate immediately.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the Greek yogurt and eggs until smooth.
- Pour the yogurt mixture into the dry ingredients, stirring just until combined. Avoid overmixing.
- Fold in the melted butter or coconut oil. If the batter seems too thick, gently stir in a splash of almond milk or water.
- Lightly oil the griddle with a brush or spray. Pour 1/4 cup of batter for each pancake.
- Cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes.