Big Batch Fluffy Greek Yogurt Pancakes
Sometimes when you have a larger crowd than usual over for breakfast or brunch, it’s easy to have freak out… But when you’ve got this recipe under your sleeve, especially since it serves a lot more people than a usual recipe. Even if you don’t have company over, I love cooking in bulk because then I get to enjoy these pancakes for the next few mornings without all of the hassle (okay, and I definitely eat these for dessert too). Check it out!
Total time: 20 minutes
Yield: 14 servings
Ingredients
2 cups whole wheat flour
1/4 cup of coconut flour
1/3 cup of ground flax seeds
1/2 cup of oat flour
1 tsp of baking powder
1.5 tsp of baking soda
1/2 tsp salt
1/3 cup of honey
1/2 cup of olive oil
1 cup of 2% Greek yogurt
2 cups of water
2 large eggs
Directions
Mix the dry ingredients in a large bowl.
In a small bowl, whisk together the wet ingredients.
Spray a large griddle with cooking spray over medium.
Combine the dry ingredients with the wet ingredients.
Using a 1/4 cup, ladle the batter onto the skillet to make the pancakes. Be sure that they are evenly spaced apart. Cook until bubbles rise to the surface of the pancakes and the bottom of the pancakes are golden brown, about 2 minutes. Flip the pancakes using a spatula. Cook for another minute. Serve immediately, or put them on a baking sheet and into the oven at 150F to keep them warm. Repeat with the rest of the batter, spraying more as needed.
Top with blueberries, or berries of choice.