Fluffy Greek Yogurt Pancakes

• Produce

  • 1 Fruit

• Refrigerated

  • 1 1/2 Cupsunsweetened almond milk
  • 2 Eggs, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 Cupall-purpose flour
  • 1 Cupwhole-wheat flour

• Dairy

  • 1/2 Cupplain 2% greek yogurt

• Other

  • 1 Tablespoonsugar
  • 1/2 Teaspoonsalt
  • 4 Teaspoonsbaking powder
  • 2 Teaspoonsvanilla extract

Found on justataste.com

Description

Directions

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