Servings: 9 -11 medium pancakes 2 large eggs 4 Tbsp milk or to desired thickness 5.3 oz container, about 2/3 cup vanilla Greek yogurt (I used Tillamook 2%) 1 tsp baking powder 3/4 cup all-purpose flour * Coconut oil to saute, or light olive oil, or butter
Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.
Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
Melt coconut oil in a nonstick pan over medium heat.
Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan.
Saute 2 min on each side until golden.