Yogurt Pancakes

1/2 cup Chobani Vanilla Greek Yogurt
1 ½ c all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 large egg, lightly beaten
¾ c whole milk
Nonstick pan spray
Maple syrup and berries, for serving


In a large bowl whisk together flour, baking powder, baking soda and salt.  In a small bowl whisk egg, Chobani and milk.  Add yogurt mixture to flour mixture and use a wooden spoon to combine lightly.

Heat a nonstick skillet over medium heat. Lightly coat with cooking spray and pour about ¼ cup batter onto pan for each pancake, leaving space between pancakes. Cook until edges set and bubbles appear on surface, about 2 minutes. Flip to brown other side. Transfer to a large plate and repeat with remaining batter.

These are thick pancakes.  Michael thought they were a little gummy, but I liked them.