Greek Yogurt and Chocolate Chip Pancakes…
These butter-free and gluten-free Greek yogurt pancakes with chocolate chips are perfect for filling with hazelnut spread, honey, jam, or maple syrup. After trying banana and oatmeal pancakes, I experimented with Greek yogurt pancakes using rice flour, and I must say they’re delicious. They’re made without granulated sugar, using honey instead, and very little milk. Perfect for a quick snack or breakfast. It’s a super easy and tasty recipe that I recommend you try.
To make these pancakes even more indulgent, I added chocolate chips and served them with maple syrup. They’re incredibly delicious and, most importantly, very simple to prepare. The batter doesn’t need to rest since it’s not too runny.
Ingredients:
- 1 egg
- 1 teaspoon honey
- 150g (2/3 cup) Greek yogurt
- 1 tablespoon baking powder
- 30ml (2 tablespoons) milk
- 120g (1 cup) rice flour
- 30g (1/4 cup) chocolate chips
- Butter (for greasing the pan)
How to make Greek Yogurt and Chocolate Chip Pancakes:
- In a bowl, whisk together the egg, Greek yogurt, and honey.
- Add the flour, baking powder, and milk gradually, mixing well.
- Fold in the chocolate chips and whisk until you have a creamy batter.
- Lightly grease a pan with butter and heat it gently.
- Pour a small ladleful of batter into the pan.
- When bubbles start to form on the surface, flip the pancake and cook for about 1 minute on the other side.
- Continue until you’ve used all the batter.
- Serve with maple syrup and fresh fruit.
Bon Appétit !
