Greek Yogurt Pancakes
Craving a delicious breakfast that’s both fluffy and healthy? These Greek Yogurt Pancakes are the answer! Packed with protein and flavor, they’re perfect for lazy mornings or brunch with friends. Discover how easy it is to whip up a batch that everyone will love!
Equipment
- Wooden Spoon
- Frying Pan
- Whisk
- Mixing Bowl
Ingredients
- 2 cups Organic white self-raising flour
- 2 teaspoons Baking powder
- 2 tablespoons Raw sugar
- 1/4 teaspoon Salt
- 2 large Eggs
- 2 1/2 tablespoons Coconut oil
- 1 tablespoon Pure vanilla extract
- 1 cup Plain non-fat Greek yogurt
- 1 cup Unsweetened almond milk
- 1/3 cup Fresh raspberries
- 1/3 cup Fresh blueberries
- 1/4 cup Dark/semi-sweet chocolate chips
Instructions
- Start by combining all the dry ingredients in a large mixing bowl. This includes the flour, baking powder, sugar, and salt. Whisk thoroughly to ensure everything is mixed well. This step is crucial for even distribution, which allows for consistent flavor and texture in every bite.
- In a separate bowl, combine the eggs, melted coconut oil, vanilla extract, and Greek yogurt. Whisk these ingredients together until creamy and smooth. You'll want to make sure that there are no lumps and that everything is well incorporated. This mixture will add richness and moisture to your pancakes.
- Add the almond milk to the egg mixture and stir until combined. This will help to loosen the batter, making it easier to pour onto the griddle. The key is to mix gently, so you don’t overwork the batter.
- Carefully pour the wet mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently. You want to mix just until the ingredients are combined. It's okay if the batter looks a little lumpy; this is what helps create fluffy pancakes.
- Next, fold in the berries and chocolate chips gently. Be careful not to break the berries apart; you want to keep them whole for those lovely bursts of flavor in your pancakes.
- Heat a pan or griddle over medium heat. Once hot, spray it lightly with cooking oil. This will help to prevent the pancakes from sticking and ensure they cook evenly. The pan is ready when a drop of water sizzles and dances on the surface.
- Using a ladle or a 1/4 cup measuring cup, pour the batter onto the hot pan. If you want perfectly round pancakes, use the back of a spoon to spread the batter out a little. This helps them cook evenly and look appetizing.
- Cook for about 3 to 4 minutes. You’ll know they’re ready to flip when the underside is golden brown, and you see bubbles forming on the edges. If they don’t bubble, give them a little more time.
- Once you’ve flipped the pancakes, cook for an additional 2 to 3 minutes, or until they’re golden brown on both sides and cooked through. Avoid pressing down on the pancakes while they cook, as this can make them dense.
- Repeat the process with the remaining batter, ensuring you keep the pan greased. Serve the pancakes warm, dusted with icing sugar and topped with extra berries or a drizzle of maple syrup. Enjoy!
Notes
- Tip 1: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Just reheat them in the toaster or microwave.
- Tip 2: These pancakes freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll be perfect for quick breakfasts later.
- Tip 3: Serve with fresh fruit, honey, or a dollop of yogurt for a wholesome breakfast.
- Tip 4: Try adding nuts or seeds into the batter for added crunch and nutrition.
- Tip 5: Maple syrup is classic, but try drizzling them with honey or agave nectar for a twist.