Why not try these Greek yoghurt pancakes, this Pancake Day?
Greek yoghurt adds natural creaminess while boosting protein to help keep you satisfied for longer, along with gut-friendly probiotics and essential nutrients like calcium. We cook it in our high-phenolic extra-virgin olive oil, which is rich in antioxidants and healthy fats.
The result is a lighter, fluffy, moist pancake that tastes good and does good, too.
Ingredients
- 240g Greek yoghurt
- 2 eggs
- 120g all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp vanilla extract
- 2–4 tbsp milk (if batter is too thick)
- The Governor's extra virgin olive oil
Toppings
- Honey or maple syrup
- Fresh berries
- Banana slices
- Greek yoghurt
- Chopped nuts
Method
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In a bowl, whisk together the Greek yoghurt, eggs, and vanilla.
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Add flour, sugar, baking powder, baking soda, and salt. Gently mix until just combined.
If the batter is very thick, stir in a little milk, 1 tablespoon at a time.
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Heat a non-stick pan over medium heat and add a little olive oil. Pour in a little of the batter.
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Cook until bubbles form on top and the edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes.
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Serve with a dollop of Greek yoghurt, fruit and nuts
