Instructions

• Start by whisking the gluten-free baking flour, baking powder, and salt together in a medium bowl. Getting the dry stuff mixed real good makes a big difference.
• In another large bowl, beat the eggs like you mean it. Then add the Greek yogurt and stir until smooth and creamy. It kinda looks a bit thick but that’s perfect.
• Now slowly add your dry ingredients to the wet ones. You wanna stir just enough till combined. Don’t go overboard or pancakes end up tough.
• Heat up your non-stick skillet or griddle on medium and lightly grease it with butter or oil. You’ll see how the batter behaves once it hits the heat.
• Pour about ¼ cup of batter for each pancake onto the skillet. Give ’em space so they don’t run into each other.
• Wait till bubbles pop up on the surface and the edges look set; usually 2-3 minutes. Flip those puppies carefully and cook the other side another 2-3 minutes or until golden brown. You’ll notice a tender pull when poked gently with a fork.
• Serve ’em warm with whatever toppings you fancy. This kinda recipe shines with simple syrup, fresh berries, or even a sprinkle of powdered sugar.
• Enjoy your fluffy gluten-free Greek yogurt pancakes topped with your favorite syrup or fresh fruit.