Name: Savory Cheddar Yogurt Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 50 g gluten-free all-purpose flour; 2 large eggs; 150 ml skimmed milk; 30 g sharp cheddar cheese; 100 g non-fat Greek yogurt; 1 tbsp fresh coriander; 1 tbsp fresh mint; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 spray avocado oil spray

Nutrition

Per serving

573 calories

Protein: 38g; 27% of calories
Carbs: 54g; 38% of calories
Fat: 22g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

In a small bowl, finely chop the fresh coriander and mint, then stir them into the Greek yogurt and set aside in the refrigerator.
In a large mixing bowl, whisk together the gluten-free flour, sea salt, and black pepper until well combined.
In a separate bowl, beat the eggs and then whisk in the skimmed milk until the mixture is smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to ensure there are no lumps in the batter.
Fold the shredded sharp cheddar cheese into the batter using a spatula.
Lightly coat a non-stick skillet with avocado oil spray and heat over medium-high heat.
Pour the batter into the skillet in 0.25-cup portions, cooking for 2-3 minutes per side until the edges are set and the surface is golden brown.
Serve the warm pancakes immediately with a dollop of the chilled herb yogurt on top.

Nutrition

Ingredients

Instructions

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