5ouncesvanilla Greek yogurtthe size of an individually portioned container
In a large mixing bowl, mix together all dry ingredients: whole wheat flour, white sugar, baking powder, baking soda, salt.
In a separate bowl, stir together the milk and Greek yogurt to thin the yogurt. Add this to the dry mixture. Stir in the melted butter, beaten egg and vanilla extract. Mix until just combined. A few lumps may still remain.
Heat a skillet over medium heat. Lightly spray with cooking spray or a dab of butter. Use a ⅓ cup measure to measure out pancakes. Cook until small bubbles form on the surface of the pancakes, about 2-3 minutes. Flip and cook until golden.
Repeat the process until all pancakes are cooked, adding more oil to the skillet as needed. Place pancakes on a heat-proof plate and store in a 180 degree F oven until ready to serve.
How to freeze: Freeze the pancakes in between sheets of waxed paper or foil so that they don’t stick to each other. Store in a closed container for up to 3 months. Thaw in the microwave or overnight in the fridge.