Yogurt pancakes have added nutritional value and they taste amazing. The lactic acid in yogurt help to make these light and fluffy, even when using whole grains.

Yogurt Pancakes

1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 large egg, slightly beaten
1 cup strained homemade yogurt or your favorite Greek Yogurt
1/2 cup whole milk
Olive oil or butter for skillet (I highly recommend getting a cast-iron skillet).
Maple syrup and berries
Mix all dry ingredients together in large bowl. Whisk egg, Chobani and milk together.
Pour wet mixture into dry mixture and whisk until smooth. Heat skillet over medium high heat. Spray pan with cooking spray. For each pancake, scoop 1/4 cup batter onto skillet.
Turn when bubbles appear on top and cook about 1 minute. Serve with syrup and berries.

Gluten Free Yogurt Pancakes

Coconut Flour Pancakes

This recipe is adapted from Cheeseslave.
3 eggs
3 tablespoons butter or coconut oil, melted (plus extra butter or coconut oil for cooking the pancakes)
3 tablespoons coconut milk or whole milk
1 1/2 teaspoons rapadura or sugar
1/4 teaspoon sea salt
3 tablespoons coconut flour
1/2 teaspoon baking powder
Using a wire whisk, mix together eggs, melted butter, milk, rapadura, and sea salt.
Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.

Pear Yogurt Crepes

4 eggs, beaten
1/4 cup milk
1/4 cup plain yogurt
2 tablespoons oil
1 cup flour
1/4 teaspoon sea salt
2 tablespoons sugar
1 tablespoon grated orange rind
Powdered sugar or arrowroot powder, for dusting
2 cups firm strained yogurt (strain yourself as describe above or use a pre-strained product like Fage brand)
1/4 cup maple syrup
2 teaspoons vanilla
Fresh pears, sliced
Mix milk, yogurt, oil, flour, salt, sugar and rind in a mixing bowl until smooth. Leave at room temperature for one hour for the air to bubble out of it.
Meanwhile, mix strained yogurt with maple syrup and vanilla.
Heat a big cast iron skillet over medium heat with coconute oil or butter.
Add crepe mixture to pan (about 1/8 cup) and heat for about 25 seconds per side or until golden brown.
Place a few tablespoons of filling in one-half of the crepe and top with slices of pear. Fold the other half over.
Dust with powdered sugar or arrowroot powder.

Strawberry Yogurt Crepes

For Crepe Mixture:
1 cup flour
5 large eggs
3 tablespoon sugar
1 1/4 cup whole milk
1 teaspoon vanilla
For Yogurt Filling:
1 cup strawberry yogurt
1 cup sour cream
2 cups fresh strawberries
1/4 cup powdered sugar or arrowroot powder
Maple Syrup
Butter or coconut oil for frying
Combine flour, eggs, sugar, milk and vanilla and mix until smooth. In a separate bowl, combine yogurt and sour cream.
Heat a cast iron skillet on medium heat and add enough butter (or coconut oil) to cover base. Add crepe mixture to pan (about 1/8 cup) and heat for about 45 seconds per side or until golden brown. Sprinkle with powdered sugar. Enjoy warm.