Greek Yogurt Pancakes

Ingredients

2 whole Large Eggs

1/2 tsp. Vanilla Extract

7 tbsp. All-purpose Flour

2 tbsp. Sugar

1 tsp. Baking Soda

1/2 tsp. Salt

1 c. Greek Yogurt

Butter, For Serving

Warm Syrup, For Serving

strawberries & blueberries , for serving

Directions

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.

Serve the pancakes topped with maple syrup and fruit.

Cook for another minute or so, depending on the size of the pan. Serve immediately with yogurt, strawberries, blueberries, and syrup, or transfer to wire rack and cover loosely with foil to keep warm.

A MUST HAVE EQUIPMENT FOR YOUR PANCAKES IS THIS SMART STICK HAND BLENDER