“Your standard pancake recipe is about to get upgraded…”
Created in Partnership With The Coconut Collab
Ingredients…
– 1 cup (120 g) plain flour
– 1 tablespoon granulated sugar
– 1 1/4 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup plain of The Coconut Collab Natural Yog
– 2 large eggs
– 2 tablespoons melted unsalted butter, or vegetable oil
– 1/4 to 1/3 cup whole milk, optional
– Salted butter, maple syrup, honey, and/or jam, for serving
“Plant-based? No problem, simply omit the eggs and use a plant-based butter instead. By using The Coconut Collab Yoghurt in the batter, it will still bind together nicely for perfect pancakes!”
How to Make Them…
1. Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it’s evenly heated.
2. Once it’s hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode—that’s too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
3. While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
4. In another medium bowl, whisk together the yoghurt and eggs.
5. Add the yoghurt-egg mixture to the flour mixture and stir to combine.
6. Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yoghurt that is used), slowly add 1/4 to 1/3 cup milk.
How to Cook Them…
7. Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
8. Using a spatula, flip the cakes over and cook until they are golden brown on the other side—about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
9. Transfer the pancakes to a platter or individual plates.
10. Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.
The Verdict…
“I can’t believe how yummy these pancakes were! I’ll be using yoghurt every time I make them now.”
Luzaan Shaw – Style and Content Creator
The Best Yoghurt to Use…
THE COCONUT COLLAB NATURAL YOG
We love this yoghurt from The Coconut Collab it tastes so delicious and we love to dollop an extra serving on top of our pancakes once they’re cooked. It’s also great for a quick breakfast when served with fruit nuts and honey!
Buy NowOriginal recipe from: Yogurt Pancake Recipe (thespruceeats.com)