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Greek Yogurt Peach Pancakes {made with Chobani!}

Ingredients

Units Scale
  • 1 large egg
  • 1 cup Chobani Plain Greek Yogurt
  • 1/2 tsp vanilla
  • 2 Tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • butter, for pan
  • 1 peach, halved, pitted, and sliced into 1/4" sliced

Instructions

  1. Preheat your oven to 250 F and set a baking sheet inside.
  2. Combine the egg, yogurt, vanilla, sugar, and salt in a small bowl. Stir until completely smooth.
  3. In a separate bowl, combine cinnamon, nutmeg, flours, baking powder, and baking soda. Whisk together.
  4. Combine wet and dry ingredients and stir until just combined.
  5. Heat a skillet to low-medium heat, and melt a Tablespoon of butter in it.
  6. Scoop about 1/4+ cup of batter into the pan (this will look like a very small amount), and place a round slice of peach on top. The pancake will flatten out and be about the size of the peach when fully cooked.
  7. Cook on this first side for about 3 minutes, or until the edges are dry and the middle is bubbling, then flip and cook for another 3-5 minutes.
  8. Place cooked pancakes in the oven until all the batter is used.
  9. Serve with maple syrup or topping of your choice.

Find it online: https://thekitchenpaper.com/greek-yogurt-peach-pancakes-made-with-chobani/