Description
Light and fluffy Greek yogurt pancakes with mixed berry compote. They take less than 30 minutes to make!
Ingredients
- FOR THE PANCAKES:
- 1 cup All-purpose Flour
- 2 Tablespoons Sugar
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- 1 whole Large Egg, Whisked
- ¼ cups Greek Yogurt
- ¾ cups Vanilla Soy Milk (you Can Always Use Regular Milk And Add In Extra Vanilla)
- ½ teaspoons Vanilla Extract
- Butter Or Cooking Spray, For Griddle
- FOR THE COMPOTE:
- 1-½ cup Mixed Berries
- 2 Tablespoons Pomegranate Juice
- 1 teaspoon Lime Juice
Preparation
For the pancakes:
Combine flour, sugar, salt, and baking powder in a large bowl. Set aside.
In a medium bowl whisk together egg, Greek yogurt, milk, and vanilla. Add the wet ingredients to the dry ingredients and fold gently. Do not over-mix.
Heat a skillet or griddle over medium heat and grease with butter or cooking spray. Scoop ¼ cup sized scoops of the batter onto the skillet or griddle leaving space between them. Cook until golden brown, about 2-3 minutes on each side. Remove cooked pancakes to a plate. Coat griddle or skillet with more butter in between each batch to prevent sticking.
Serve immediately with the mixed berry compote.
For the mixed berry compote:
Add all of the ingredients into a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash the fruit with the back of your spoon as you are stirring. Keep warm until you are ready to serve pancakes.
