A perfect Sunday breakfast. Yogurt makes pancakes light and fluffy. I made this recipe when I really felt like pancakes but there was no milk in the fridge. If you do not always have milk in your fridge like us but are still crabbing pancakes, try this recipe.
Ingredients (4 small pancakes):
4 Tablespoons of Plain Yogurt (normal, light or greek – it is your choice)
5 Tablespoons of Water
1.5 Tablespoons of Sugar
½ Teaspoon of Vanilla Extract
50g Almond Meal – shifted
50g Self-rising Flour – shifted
- In a bowl, whisk yogurt, water, egg, sugar and vanilla extract well, until the mixture becomes smooth.
- Add almond meal and self-rising flour to the bowl and combine them until the batter becomes smooth.
- Place a small amount of oil in a frying pan (not included in the ingredients’ list above). Heat the frying pan to medium/high heat. Pour ¼ of the batter into the frying pan. Cook it for 2-3 minutes or until the surface becomes bubbly and the edge becomes dry. Flip the pancake over and cook it for another 2-3 minutes. Once it is cooked, transfer the pancake to a plate and repeat the same process with the remaining batter.
- Plate them up and serve them warm with your choice of toppings (I chose simple ones – good butter and honey)