Ingredients (1 servings, 20 minutes):
- 1 Egg
- 1 tbsp monkfriut or sugar
- 1 tsp vanilla
- 2 tbsp yogurt (I used Greek yogurt)
- 3 tbsp all-purpose four
Prepare the Batter:
-
- In a medium-sized mixing bowl, crack the egg and whisk it until it’s well beaten.
- Add the monkfruit or sugar and vanilla extract to the bowl, and whisk until well combined.
- Stir in the yogurt until the mixture is smooth and creamy.
- Gradually add the all-purpose flour to the bowl, whisking until the batter is smooth and free of lumps.
Instructions
- Heat the Pan:
- Place a non-stick skillet or griddle over medium heat. Allow it to heat up for a few minutes.
- Lightly grease the skillet with a small amount of butter or cooking spray to prevent the pancakes from sticking.
- Cook the Pancakes:
- Pour or scoop about 2 tablespoons of batter onto the skillet for each pancake. You can adjust the amount based on your desired pancake size.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, approximately 2-3 minutes.
- Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Serve:
- Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel or keep them in a warm oven to maintain their temperature while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, honey, or a dollop of additional yogurt.