Greek Yogurt Pancakes with Strawberry Maple Syrup
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Greek yogurt (I used Greek Gods Plain Yogurt)
1 teaspoon vanilla extract
2 large eggs
1/4 cup whole milk
1 cup strawberries, diced
1 cup pure maple syrup
1/2 teaspoon vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a separate bowl, combine Greek yogurt, eggs, vanilla, and milk and mix until smooth and well combined. Add Greek yogurt mixture to flour mixture and stir until just combined.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium heat. Drop about 1/4 cup batter onto the skillet. Cook until surface of pancakes have some bubble and edges appear set, about 2 minutes. Flip pancakes carefully with a spatula and cook until browned on the underside. Repeat with remaining batter.
To make the syrup, combine maple syrup and strawberries in a saucepan and cook over medium heat. Let the mixture begin to simmer and boil, stirring occasionally. Once the maple/strawberry mixture begins to breakdown, about 5-10 minutes, remove from heat and stir in vanilla. Pour syrup through a fine mesh strainer, pressing on strawberries to squeeze all of the juice from them. Pour warm syrup over pancakes and sliced strawberries and serve. Yum!
Recipe adapted from Ambitious Kitchen