Buttermilk Pancakes

Ingredients

2 C                      Flour

¼ C                     Coconut Sugar (or Raw Sugar)

1 Tbsp               Baking Powder

2 tsp                   Baking Soda

2 tsp                   Cinnamon

1 tsp                   Salt

1 C                    Buttermilk

1 C Plain Greek Yogurt

8 Tbsp               Butter, Melted

2                          Large Eggs

1 tsp                   Vanilla Extract

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium bowl, whisk together the buttermilk, greek yogurt, butter, eggs and vanilla.

Pour the liquid ingredients into the flour mixture and stir until well combined. Let stand for 20-30 minutes. The batter will begin to get fluffy.

Heat skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. When a few droplets of water carefully splashed on the surface sizzle, pour ¼ cup batter per pancake into the pan, far enough apart that the pancakes don’t touch.

Cook until lightly browned on the bottom and top is bubbly, about 2 minutes.  Flip and cook until lightly browned on the other side, about 2 min. Transfer to a platter. Repeat to make the rest of the pancakes, adding more oil to the pan if necessary. Serve hot, with butter and maple syrup.

Notes: You can substitute the flour for whole wheat or any other flour of choice. We like to serve these with some of the following depending on our mood: vanilla greek yogurt, cooked apple slices, brown sugar pecans and dark chocolate chips.