Yogurt pancakes (gluten free or non gluten free)
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- 1 1/2 c
- vanilla chobani greek yogurt or any flavor of your choosing. sometimes i use strawberry.
- 1 1/2 c
- (bob's red mill white rice flour or flour of your choice) or all purpose wheat flour for regular recipe
- 1 1/2 tsp
- baking powder
- 3/4 tsp
- baking soda
- 1/2 tsp
- 3/4 c
- heavy cream
- 1/2 c
- semi sweet chocolate chips if desired or other filling (e.g. blueberries)
- 1/4 tsp
- xanthan gum
GLUTEN FREE VERSION ADD
1Sift flour and combine dry ingredients.
GLUTEN FREE: Make sure to first whisk dry ingredients together in a separate bowl. Make sure to add Xanthan gum to this mixture to make pancakes fluffy.
2Whisk wet ingredients, pour into dry mixture, and stir until combined.
3Over medium heat (275 degrees on my griddle), scoop 1/4 cup batter per pancake onto a skillet or griddle. Flip when bubbles appear (typically within 6-7 minutes). Cook until golden brown on the other side (2-3 minutes).