Greek Yoghurt Pancakes

Delicious fluffy pancakes made with protein rich Greek yoghurt and eggs to keep you feeling full and fibre filled spelt flour to keep your gut happy.

Makes 16 pancakes

Wet Ingredients

  • 1 large egg

  • 1 egg white

  • 150g Greek yoghurt

  • 1 tsp vanilla

  • Splash almond milk

Dry Ingredients

  • 50g spelt flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • Pinch salt

  • Butter or coconut oil for frying

  • Maple syrup, Greek yoghurt, berries for topping

Ingredients

  1. Add wet ingredients into a large mixing bowl and combine. Add dry ingredients, stir well and allow to sit for a few minutes.

  2. Heat a large non-stick frying pan over a medium to high heat. When pan is hot, add a small amount of butter or oil until frothy/bubbling.

  3. Pour batter into the pan in rounds approx 8cm wide or using a 1/4 cup measure. Ensure pancakes are not too close together as they will spread in the pan. Cook pancakes for approx 1-2 minutes until underside is golden brown and bubbles appear on the surface. Flip pancake and cook for a further minute until cooked through.

  4. Transfer to a plate or tray in the oven and continue to cook until all the batter has been used.

  5. Top with maple syrup, Greek yoghurt and berries to serve.

Method