Makes 18 medium sized pancakes
2 cups full fat Greek Yogurt
½ cup milk
1 tbsp vanilla extract
1 tbsp baking powder
1-2 tbsp cinnamon
1 tbsp brown sugar
1 cup all-purpose or whole wheat flour (GF works here too)
Strawberries, blueberries, chocolate chips, or garnish of preference
Honey, for topping or maple syrup
In a large bowl, pour Greek yogurt, vanilla extract, baking powder, cinnamon, brown sugar, and all-purpose flour. With a spoon, mix together until a thick dough begins to form, about 2-3 minutes. Once you see a dough-like consistency starting to form, gradually add milk until you reach a pancake batter consistency (the batter should stick to the spoon without falling off, but be liquid enough to pour out). *For Gluten-Free batter, follow the same exact directions as above but rest the dough for 25-30 minutes!
Take a large non-stick pan over high heat and drizzle a few drops of vegetable oil (you don’t need too much here at all). To make each pancake, pour 3 heaped tablespoons on top of each other and let the batter spread out to form a medium sized pancake. Squeeze as many pancakes as possible by pouring 3 tablespoons at time.
To cook the pancakes thoroughly, lower the heat after a minute or two once the outside has browned and cook on one side for 4-5 minutes. Flip over, increase the heat again for a minute or two to brown the other side, and then reduce it for another 4-5 minutes to cook thoroughly. Repeat for remaining pancakes. As desired, add chocolate chips or fruits directly into the batter halfway through before flipping.
To serve, stack a plate with pancakes, top with fruits and drizzle with honey or maple syrup. Enjoy!
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