Ingredients
>
3/4 cup Chobani ® Vanilla Blended Greek Yogurt
>
2 tbsp unsalted butter, melted
>
2 eggs, beaten
>
1 cup whole milk
>
1/4 cup dark brown sugar
>
1/4 cup molasses
>
2 cups all-purpose flour
>
1 1/2 tsp baking powder
>
1/2 tsp baking soda
>
1/2 tsp kosher salt
>
2 tsp ground cinnamon
>
2 tsp ground ginger
>
1/2 tsp ground nutmeg
>
1/8 tsp ground cloves
>
1/2 cup maple syrup, for serving
Steps
1
In a mixing bowl, whisk together yogurt, butter, eggs, milk, dark brown sugar, and molasses.
2
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3
Fold dry ingredients into wet, being careful not to overmix.
4
Heat a sauté pan over medium heat and coat with nonstick cooking spray. Ladle 1/3 cup of batter into pan.
5
In batches, cook pancakes on one side until they start to bubble and firm halfway through, about 2-3 minutes. Using a rubber spatula, flip the pancakes and cook for 30 seconds, or until done.
6
Remove pancakes and cover with foil to keep warm until ready to serve. Repeat process with remaining batter. Serve warm with maple syrup.
Comments
Recipe provided by Chobani®