Greek Yogurt Pancakes

Start your day with these fluffy Greek Yogurt Pancakes! Packed with protein and flavor, they’re perfect for any breakfast occasion.

Prep Time15

Cook Time15

Total Time30

Servings: 4 servings

2 cups organic white self-raising flour (or substitute with light spelt flour, whole wheat, or all-purpose flour)
2 teaspoons baking powder (or 1 tablespoon if using other flour options)
2 tablespoons raw sugar
1/4 teaspoon salt (or 1/2 teaspoon if using other flours)
2 large eggs
2 1/2 tablespoons coconut oil (melted)
1 tablespoon pure vanilla extract
1 cup plain non-fat Greek yogurt
1 cup unsweetened almond milk (or milk of choice)
1/3 cup fresh raspberries (or frozen)
1/3 cup fresh blueberries (or frozen)
1/4 cup dark/semi-sweet chocolate chips

Gather all your ingredients and measure them out for a seamless cooking process!
In a large mixing bowl, combine the self-raising flour, baking powder, raw sugar, and salt. Whisk together until well combined.
In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, Greek yogurt, and almond milk until smooth and creamy.
Pour the wet mixture into the dry ingredients. Gently fold the batter until just combined; a few lumps are perfectly fine.
Fold in the raspberries, blueberries, and chocolate chips for bursts of flavor!
Preheat a non-stick skillet over medium heat, lightly greasing if necessary.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook until golden brown.
Serve warm with your favorite toppings like maple syrup, berries, or Greek yogurt.