A couple of nights ago, I found myself at home alone (well, with a sleeping baby upstairs), as the hubby was out of town. I decided to treat myself to breakfast for dinner, and I made pancakes, inspired by Becky’s post the other day.
They were amazing — fluffy, light, and awesome. The best part is the Greek yogurt, which is one of my favorite ingredients. It’s high-protein, creamy, and it tastes great.
The original recipe called for vanilla yogurt, but I had plain in the fridge already, so I just went with it. I think the extra sweetness and vanilla from the almond milk made up for it. For the record, FAGE is totally worth the extra money — it’s so much more delicious than any other brand of Greek yogurt I’ve tried.
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups Greek yogurt
3/4 cup vanilla almond milk
Combine the flour, baking powder, baking soda, and salt. Whisk the Greek yogurt, egg and almond milk into the dry ingredients, and stir until just combined.
Heat a skillet or griddle over medium-high heat, and scoop 1/4 cup batter onto the preheated surface. Flip when the edges appear dry and bubbles appear. Cook until golden brown. Repeat until all batter is used. Makes about 12 pancakes.