Greek Yogurt Pancakes with ELKI Wild Blueberry Scandinavian Delights
1 cup Vanilla Zoi Nonfat Greek Yogurt
1/2 cup all-purpose flour
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon Salt
2 whole large eggs
2 Tablespoons melted butter
In a small bowl, whisk the eggs and set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the Zoi yogurt and the melted butter with the dry ingredients until just barely combined being careful to not overmix. Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat about 400 degrees, melting some butter on the griddle. Drop batter by 1/4 cup servings onto the griddle, gently spread out just a touch with spoon. Cook undisturbed on the first side until bubbles start to form on the surface and edges are starting to brown.
Flip to the other side and cook for about another minute.
Top the hot-off-the-griddle pancake with a generous spoonful of ELKI Wild Blueberry Scandinavian Delights and butter.
I've been thinking about pancakes for a few weeks now and boy-oh-boy did these hit the spot for dinner! I LOVE breakfast for dinner and it's been awhile since we've had it. The beauty in these stack-O-panny-cakes is they are made with nonfat greek yogurt and very little flour. I'll bet you could even use this recipe with gluten free flour.