Description
Best healthy pancake ever!
Ingredients
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 cups Skim Milk
- ¼ cups 0% Fage Greek Yogurt
- 2 Eggs
- 3 Tablespoons Unsalted Butter, Melted Then Cooled
- Canola Oil Spray
Preparation
Whisk together all dry ingredients in a large bowl, then set aside.
In a separate bowl whisk milk, yogurt, eggs and cooled melted butter.
Make a well in the center of the dry ingredients and pour in wet ingredients. Stir until just combined—batter will be lumpy. Let batter sit 10 minutes.
Heat a nonstick skillet (I used a cast iron skillet) over medium heat. Spray pan with non-stick canola oil spray. With a 1/4-cup measure, pour batter in the center of the pan.
Cook the pancake for 2-3 minutes, until edges start to brown and bubbles are forming. Flip with a thin metal spatula and continue to cook 1-2 minutes longer.
Serve right away or transfer to a baking sheet in a preheated 200 F oven to keep warm while you continue with the remaining batter.
