1 and a 1/2 cups all purpose flour
2 teaspoons baking powder
2 tablespoons sugar (optional)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon vanilla
3/4 cup plain Greek yoghurt
3/4 cup milk (fat free)
Maple syrup, icing sugar, honey, fruit
1) Preheat pan to medium heat. Whisk together flour, baking powder, sugar and salt. In another bowl mix oil, eggs, vanilla and Greek yoghurt.
2) Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined. Don’t over mix this, there should still be a few lumps.
3) Lightly grease pan with cooking spray (i.e. canola). Pour 1/4 to 1/3 of batter onto pan, allow to cook for 2 minutes or until bubbles form in the batter. Flip the pancake over and allow to cook for another minute or so. Transfer to a plate and continue with remaining batter.
4) Top pancakes with your desired toppings and enjoy.
To make gluten free substitute flour for 1 and a half cups gluten free self raising flour.
To lower the lactose content, use Zymil or other lactose free low fat milk.