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Mini Greek Yogurt Pancakes
Prep Time : 30 mins
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, slightly beaten
- ¾ cup milk
- ¼ cup Athina Greek yogurt
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for the pan
Toppings
- Athina Greek yogurt
- Raspberries
- Maple syrup
- Mint sprig (optional)
Method
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, lightly whisk the egg and add milk, Athina Greek yogurt, butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and whisk together until combined. Set aside.
- Heat a non-stick pan over medium-low heat. Lightly brush pan with oil.
- Place batter in a squeeze bottle or a plastic baggie with a small corner cut off.
- Squeeze out batter a teaspoon size (about 2-3 cm in diameter) at a time. Cook until pancake starts to bubble. Flip and cook for an additional 30 seconds.