Looking for something hearty, but not overwhelming, for Monday morning to soak up all the Super Bowl fun?
1 cup honey Greek yogurt
7 tablespoons gluten-free pancake mix (I used Wildroots)
1 teaspoon baking soda
2 large eggs
In a small bowl, whisk together the yogurt, pancake mix, baking soda, and eggs until just combined.
In a medium non-stick fry pan, melt a pat of butter over medium heat.
Drop 1/4 – 1/2 cup servings of pancake batter into pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip and cook the other side for about a minute.
Serve with butter and warm maple syrup.
These are definitely different from any other pancakes I’ve made. It’s kind of hard to explain – airy and tender, but also rich and filling. Let’s just call them “lightly decadent” and leave it at that.