Description
These soft and fluffy pancakes are made with Greek yogurt for a healthy breakfast! Add your favorite mix-ins and enjoy them right away or make a batch to store in the freezer!
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup almond milk (or dairy milk)
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup plain Fage Greek yogurt
- 1 tablespoon butter or oil
Instructions
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt and sugar.
- In a small bowl, whisk together the Ripple plant-based milk, egg, vanilla, and Fage Greek yogurt.
- Pour the liquid mixture into the flour mixture and stir until just combined.
- Heat a nonstick skillet or griddle over medium heat.
- Add 1 teaspoon of butter or oil to the skillet and allow it to melt.
- Spoon ¼ cup of batter onto the skillet, cooking 4-5 pancakes at a time, as space allows.
- Cook until bubbles form on the pancake, about 3 minutes.
- Flip and cook for a minute and a half or until golden brown.
- Add more butter or oil to the skillet, as needed.