Freezer-Friendly Pancakes
Prep Time
25 minutes
Number of Servings
10 pancakes
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1 1/2] cups plain low-fat Greek yogurt
  • [q:1 1/2] cups your favorite milk
  • 2 eggs
  • 2 Tbsp oil, plus additional for greasing pan
Directions
  1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.
  3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
  4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.
Nutrition Info
2 pancakes, made with low-fat milk: 353 Calories, 18 g Protein, 72 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 546 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Folate, [nutrition:2] Vitamin B12, [nutrition:1] Vitamin B3 (niacin), Iron