Egg-Free Greek Yogurt Pancakes đĨđą
Description
Fluffy and protein-rich egg-free Greek yogurt pancakes that are soft, golden, and allergy-friendly. Made with simple ingredients like Greek yogurt, flour, and a natural egg substitute, these pancakes are tender, flavorful, and perfect for a wholesome breakfast or brunch.
Ingredients
Pancake Batter
- 60 g Greek yogurt plain, full-fat or 2%
- 60 g all-purpose flour
- 2 tbsp milk dairy or plant-based
- 0.5 tsp baking powder
- 1 tbsp neutral oil or melted butter for moisture
- 1 tbsp applesauce or mashed banana acts as an egg substitute
Instructions
Cooking Instructions
- In a bowl, mix Greek yogurt, milk, oil, and applesauce or mashed banana until smooth.
- In another bowl, combine flour and baking powder.
- Stir the dry ingredients into the wet mixture until just combined. The batter should be thick.
- Let the batter rest for 5 minutes to allow the flour to hydrate.
- Heat a lightly greased non-stick pan over medium heat.
- Scoop about Âŧ cup of batter per pancake onto the pan and cook 2â3 minutes per side until golden brown.
- Serve warm with your choice of toppings such as fruit, syrup, or nut butter.
Notes
- Resting the batter allows flour to fully hydrate, resulting in softer pancakes.
- Use ripe banana or unsweetened applesauce as egg substitutes for best texture.