GREEK YOGHURT PANCAKES
Makes 6 pancakes
100g plain flour (9pp)
225g no fat Greek yoghurt (3pp)
1 tbs natvia (0pp)
1 tsp baking soda (0pp)
1/2 tsp salt (0pp)
2 eggs (3pp)
1/2 tsp vanilla extract (0pp)
In a mixing bowl add flour, yoghurt, natvia, baking soda and salt. Stir gently together until combined.
In a separate bowl, mix together egg and vanilla.
Add egg mixture to flour mixture and mix together until just combined. Note, this won't be a smooth batter like your normal pancakes, it is more thick/lumpy like a buttermilk pancake batter.
Using 1/4 measuring cup, drop batter onto a medium hot non stick frypan. Use a little canola spray if necessary. Cook until the edges begin to look dry and bubbles start to form on top (1-2mins) and then flip with spatula and cook for a further 1 minute.
Serve with your favourite topping.
Optional: once I added the pancake mix to frypan I added a few blueberries to the pancake. I topped my pancakes with stewed apple, cinnamon and 1 tbsp of sugar free maple flavoured syrup (0pp).