Fluffy yogurt pancakes

• 1 cup plain Greek yoghurt
• ½ cup milk
• 2 eggs
• 1 cup plain flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tbsp extra virgin olive oil (or vegetable oil)

1. Combine the dry ingredients: In a large bowl, quickly mix the flour, sugar, baking powder, bicarbonate of soda and salt until evenly combined.

2. Prepare the wet mixture: In a separate bowl, whisk the Greek strained yoghurt, milk, eggs, vanilla extract and vegetable oil until smooth and creamy.

3. Combine the mixtures: Gradually pour the wet mixture into the dry ingredients, gently folding until just combined.

4. Avoid overmixing: Do not stir excessively—a little unevenness in the batter is fine. This helps keep the pancakes light and fluffy.

5. Heat the cooking surface: Warm a non-stick frying pan or griddle over medium heat and add 1 tablespoon of extra virgin olive oil (or vegetable oil).

6. Portion the batter: Spoon small amounts of the mixture (about 60 millilitres each) onto the heated surface using a scoop.

7. First cooking stage: Cook until small bubbles appear on the surface and the edges start to set (around two to three minutes).

8. Final cooking stage: Flip the pancakes and cook the other side for one to two minutes, until golden brown and cooked through.

9. Serve with your favourites:

   • Honey or maple syrup
   • Fresh fruit or berries
   • Chopped nuts or a spoonful of Greek yoghurt

Nutrition Benefits of key ingredients

Yogurt

Yoghurt is a nutrient-dense food that provides a variety of essential vitamins, minerals and good bacteria, which may support health benefits.

• Calcium: Can support building and maintaining strong bones and teeth, and nerve function and muscle contraction.

• Protein: Provides high-quality protein (especially Greek yoghurt), which can support muscle growth, tissue repair and feelings of fullness (satiety), which can help support weight management.

• B Vitamins (B2/Riboflavin & B12): B12 can support nerve function and the formation of red blood cells.

• Potassium: Can balance the effects of sodium.

• Phosphorus and Magnesium: Work with calcium which may support strong bones and play a role in energy production.

• Vitamin D: Some yoghurts are fortified with vitamin D, which is helpful for the absorption of calcium.

• Supports the gut microbiome: Good bacteria (probiotics) can help maintain a healthy balance of microbes in your digestive system.

• Aids digestion: These bacteria may help ease common digestive issues such as bloating, constipation and diarrhoea.

• Modulates the immune response: By supporting a balanced gut flora.

• Provides essential minerals: Zinc, selenium and magnesium found in yoghurt may also support healthy immune function.

Milk

Milk contains a wide range of essential nutrients.

• Calcium: Milk is best known for being a source of calcium, which is good for building and maintaining strong bones and teeth, and can help support nerve function and muscle contraction.

• Good source of protein: Milk contains both whey and casein proteins, which are complete proteins providing all nine essential amino acids. These proteins can help support muscle growth, tissue repair, and can help you stay satisfied for longer.

• Vitamin D: In many countries, milk is fortified with vitamin D, which can help calcium absorption, bone health, and immune function.

• Vitamin B12 (cobalamin): Can support nerve function, DNA synthesis, and the formation of red blood cells.

• Potassium: An electrolyte that can help regulate fluid balance and balance the effects of sodium.

• Phosphorus: May help support bones and teeth and can play a role in energy production.

• Riboflavin (vitamin B2): May support energy metabolism and the body convert food into usable energy.

Important:

People with lactose intolerance may benefit from choosing lactose-free milk or yoghurt, or alternatives such as goat milk, which some find easier to digest.