Prep Time: 15 MINUTES | Cook Time: 15 MINUTES | Total Time: 30 MINUTES
- In a large bowl, whisk flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk together sugar, butter, eggs, Greek yogurt, and milk until smooth.
- Add Greek yogurt mixture from step to the flour mixture in step 1 and mix to combine. I like to let the batter sit for 20 minutes to get smooth textured. (optional: fold in blueberries in pancake batter or half of pancake batter).
- Heat pancake griddle, spray with non-stick butter spray, or just brush the griddle with real butter. Pour batter, in 1/4 cupful’s, onto the griddle. Cook until the bubbles on top burst and create small holes. Lift the corners of each pancake to check that it’s golden brown on the bottom. Using a wide spatula, flip the pancake and cook it on the other side until lightly browned. Remove pancakes from the griddle onto the warming plate until ready to serve.
- To serve, top each portion of pancakes with a scoop of Greek yogurt and mixed berries (blueberries, raspberries, blackberries).
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 3 tablespoons butter unsalted, melted
- 3 eggs
- 1 1/2 cups Greek yogurt plain, non-fat
- 1/2 cup milk
- 1/2 cup blueberries optional
Calories: 258 | Total Fat: 8g | Carbs: 33g | Net Carbs: 32g | Fiber: 1g | Protein: 11g
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