Description
A thick and fluffy pancake made with Greek yogurt and tastes like a gingerbread cookie.
Ingredients
- ½ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- 1-¼ teaspoon Molasses
- ½ teaspoons Baking Soda
- 1 Tablespoon Sugar Or 1/4 Teaspoon Stevia
- ⅛ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ginger
- ⅓ teaspoons Ground Cloves
- ½ cups All-purpose Flour
- 1 Tablespoon Non-fat Milk, If Needed
Preparation
In a medium bowl, add Greek yogurt, egg whites, vanilla extract and molasses; mix until combined. Set aside.
In a medium bowl, add baking soda, sugar, salt, cinnamon, ginger, cloves and flour; whisk until combined. Add flour mixture to yogurt mixture and mix until combined. If the batter seems thick, add 1 tablespoon milk.
Place 1/4 cup batter on to a medium hot skillet or griddle. Cook until bubbles a pear and flip pancake, approximately 2 minutes per side.
To keep pancakes warm, heat oven to 200ºF. Place cooked pancakes onto a baking sheet and keep in the oven until ready to eat.
