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

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, lightly whisk the egg and add milk, Athina Greek yogurt, butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and whisk together until combined. Set aside.
4. Heat a non-stick pan over medium-low heat. Lightly brush pan with oil.
5. Place batter in a squeeze bottle or a plastic baggie with a small corner cut off.
6. 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.