Pancakes are comfort food for me. The kind of food I first tried when I was 10 and remember it as if they were a bit of heaven. Although I have made pancakes several times, this recipe makes surprisingly fluffy and delicious pancakes, no refined sugar and very easy to modify according to your preferences.
Feel free to use any type of milk. Although I don’t drink non veg milk I do give to my kids “Olympos” organic milk (goat’s or cow’s). Another point to make is that over the past year I prefer natural sheep’s yogurt vs to strained Greek yogurt for more probiotics and it worked just fined in this recipe.
Ingredients (all from Alpha Mega)
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1 cup milk of choice (I used organic cow;s milk by Olympos)
- 2 large eggs (I used organic eggs by Ygea farm)
- 2 tablespoons good quality olive oil
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Grade A maple syrup to serve
- High quality butter for frying
Method
- Heat a large skillet or griddle to medium heat and add a spoon of butter
- In a large bowl, mix together the flour, baking powder, baking soda, and salt (all the dry ingredients).
- In a separate bowl, mix together the Greek yogurt, milk, eggs, oil, honey, and vanilla (all the wet ingredients).
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
- Using a ¼ cup measuring cup or a large soup spoon and scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
- Serve with extra chocolate chips, fresh fruit, or pure maple syrup!
