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.
Ingredients
- 2 large eggs
- 4 Tbsp milk , or to the desired thickness
- 5.3 oz Vanilla Greek Yogurt, about 2/3 cup - I used Tillamook 2%
- 1 tsp baking powder
- 3/4 cup all-purpose flour , *
- 1 Tbsp 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
*to measure flour, scoop it into a measuring cup and scrape off the top
Nutrition Facts
Greek Yogurt Pancakes
Amount per Serving
Calories
183
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
84
mg
28
%
Sodium
50
mg
2
%
Potassium
214
mg
6
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
148
IU
3
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
