Yogurt Pancakes

Name: Yogurt Pancakes
Total time: 900 s
Yield: 12 pancakes
Cuisine: American
Ingredients: 250 ml plain Greek yogurt; 250 ml all-purpose flour; 180 ml unsweetened almond milk; 2 tablespoons granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 1 teaspoon vanilla extract; Maple syrup; Pinch ground cinnamon/nutmeg(optional)

ching_rong @cook_12359538

Singapore

You can transform this recipe into thin and crispy crepes by thinning the batter with more unsweetened almond milk.

ching_rong @cook_12359538

Singapore

You can transform this recipe into thin and crispy crepes by thinning the batter with more unsweetened almond milk.

Saved

Ingredients

15 minutes

12 pancakes

250 mlplain Greek yogurt
250 mlall-purpose flour
180 mlunsweetened almond milk
2 tablespoonsgranulated sugar
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1egg
1 teaspoonvanilla extract
Maple syrup
Pinchground cinnamon/nutmeg(optional)

Saved

Steps

15 minutes

1

In a large mixing bowl, combine the Greek yogurt, flour, almond milk, sugar, baking soda and salt.
2

In a second mixing bowl, whisk the egg and add the vanilla extract and cinnamon/nutmeg, if using.
3

Combine the egg mixture into the yogurt mixture. Do not overmix.
4

Pour about ¼ cup(60ml) batter into an oiled crepe pan/nonstick skillet. Cook over medium heat for 25-30 seconds, then flip the pancake. Cook on the second side for 30 seconds. Transfer the cooked pancake to a serving plate. Repeat for the remaining batter, adding more oil to the skillet if needed.
5

Serve the pancakes with maple syrup.