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4
30 min
Fluffy Greek Yoghurt Pancakes
Method
- Whisk the flour, baking powder, salt and sugar together in a large bowl.
- In a separate bowl, whisk the milk, yoghurt, eggs and vanilla essence.
- Pour the wet ingredients into the dry and fold together until fully combined.
- Pour the wet ingredients into the dry and fold together until fully combined.
- Working in batches, spoon about 1/4 cup of the mixture into the pan for each pancake and cook until bubbles from on the edges (about 2-3 minutes).
- Flip and cook for a further 60-90 seconds, then remove from the pan and keep warm in the oven. Repeate this process until all the mixture is used up.
- Serve the pancakes in a stack, topped with fresh fruit and a healthy drollop of Anchor Protein+ Yoghurt - either mixed berry, vanilla or natural.
Anchor Protein+
Mixed Berry Yoghurt
Anchor Protein+ is a range of products designed to help you track your protein intake throughout the day, ensuring your body has a chance to use protein efficiently.
- Contains 13g protein per serve
- Good source of protein
- Vegetarian suitable
Unit Sizes: 450g & 950g
Fresh Milk
Anchor Blue™ Milk
Not only does Anchor Blue™ Milk have a delicious, full-bodied taste, it’s packed with natural goodness important for supporting your health.
- Cooking and baking
- Full body taste
Unit Sizes: 300ml, 1L, 2L, 3L bottles
