These fluffy pancakes made with Greek yoghurt, eggs, flour and bicarb are ready to eat in 15 minutes.
I made these with Kirkland Signature plain greek yogurt. They take a long time to cook on low heat, and even after a while they will remain mushy and gooey inside. I dumped Aunt Jemima syrup overtop to make up for a lack of sweetness, but it was still just mediocre. This could be a great base recipe, but needs a lot of changing. I may try this again with additions. - 27 Jun 2015 (Review from Allrecipes USA and Canada)
My picky kids and picky kids loved these. I used vanilla yogurt and used half whole wheat pastry flour and half all purpose and added a little vanilla. Amazing! You do need to spread these out and they do take a little longer to cook but the texture and flavor were awesome. - 08 Aug 2016 (Review from Allrecipes USA and Canada)
These pancakes are not difficult to make and should have fewer carbs and more protein than ordinary pancakes. I found that the original recipe was too pastey for pouring so I had to add a 1/4 of a cup of water (for 4 servings). Also, because these may taste bland, I suggest adding in blueberries for some sweetness and antioxidants! - 24 Jan 2017 (Review from Allrecipes USA and Canada)