Lemon Greek Yogurt Pancakes

• Vegetarian

• Produce

  • 2 Medium or 3 small lemons, zest of
  • 1 Strawberries, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Lemon juice
  • 1 Maple syrup, pure

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour, white

• Dairy

  • 1 cup Greek yogurt, plain
  • 3/4 cup Milk

Found on kristineskitchenblog.com

Description

Ingredients

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• zest of 2 medium or 3 small lemons
• ¼ cup lemon juice
• ¾ cup milk
• 1 cup plain Greek yogurt (I use 2% or full fat)
• 2 eggs
• 2 tablespoons honey (or pure maple syrup)
• 1 teaspoon vanilla extract
• fresh strawberries
• pure maple syrup

Directions

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
• In a liquid measuring cup, stir together the lemon juice and milk. Set aside while you prepare the rest of the wet ingredients.
• In a large bowl, combine Greek yogurt, eggs, honey, and vanilla. Whisk until well combined. Whisk in the milk-lemon juice mixture until smooth.
• Pour the dry ingredients into the wet and, using a spoon, stir until barely combined. The batter will be very thick. Be very careful not to overmix. Let stand for 5 minutes.
• Heat nonstick pan or griddle over medium heat; spray with cooking spray.
• Scoop ¼ cup portions of batter onto the hot griddle. Cook on the first side for 2-3 minutes, until bubbles begin to form. Flip and cook on the second side, 2-3 minutes more. Serve with fresh berries and maple syrup.

Nutrition