Pretty much everyone loves a good pancake and this is a healthy twist of pancake that you can have any time of the day, made using greek yoghurt. They taste amazing. These fluffy pancakes are really easy and only take a few pantry staples. Yoghurt is a healthy addition as well as a great option when you don’t have buttermilk handy. It adds the same hint of tang that you want from buttermilk pancakes.
In a large bowl, break in two large eggs then to that add your favourite Greek yoghurt and give it a mix. In another bowl, add the plain flour and baking soda then mix the two together then pour the yoghurt mixture into the dry ingredients and mix that using a spoon or fork until it’s all incorporated and there is no flour in the mixture.
On medium heat, place the pan and let it heat then add a little oil into the pan then pour the batter into the pan and try to get it nice and even in the pan but you can make it in any shape that you like.
Flip the pancake to the other side to cook for about 45 seconds then place it on a plate. Serve the pancakes immediately with some blueberries on the sides and top with honey or syrup.
- 2 eggs
- 2tsp bicarb of soda
- 12oz low-fat greek yoghurt
- 130g plain flour (1 cup)
- serve with blueberries, bananas and a honey
- Mix two eggs together with the yoghurt, it may look a little lumpy at first but that is fine, they will go in a moment, just get it well mixed together.
- Add the baking soda and plain flour into the bowl and mix well, make sure you get all the lumps out of the batter, you want it to be smooth in the pan.
- Get your frying pan over a medium flame, rub a little oil on the pan or spray whatever you are using, then add even dollops of the mixture to the pan.
- Cook for roughly 1 minute before flipping and repeating for around 30 seconds to brown the other side, rest on a kitchen towel and repeat.
- Stack the pancakes on a plate and serve up with some fresh blueberries, banana slices and a good drizzle of honey.