Protein Pancakes
Servings: 10 pancakes
Ingredients
- 1 ½ cups vanilla Greek yogurt
- ½ cup milk
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- nonstick cooking spray or butter, for greasing pan
Instructions
- In a bowl, combine flour, baking soda, and baking powder. Add yogurt, milk, eggs, and vanilla. Mix until fully combined. It’s ok if there’s still some lumps.
- Grease a pancake pan or skillet (or simply make them in your Betty Crocker) with nonstick cooking spray or melted butter. Heat over medium-high heat. Scoop a scant ¼ cup batter to form each pancake. Cook until bubbles appear at the top and edges seem firm, about 90 seconds. Flip and cook for an additional 1 minute, until golden. Enjoy immediately with your favorite pancake toppings.
Notes
Attention Gluten-Free moms–I make a version of these on Pesach, swapping out the flour for half tapioca starch/half almond flour (potato starch also works fine instead of tapioca, but we like the taste of the tapioca ones slightly better).
