1. Whisk together the egg yolks, yogurt, sugar, and vanilla extract. Add in the flour and stir until just combined.
2. Whisk the egg whites with the salt in an electric mixer until they hold stiff peaks.
3. Whisk a quarter of the egg whites into the yogurt mix, then fold in the remaining egg whites, being careful to not overmix.
4. Heat a griddle over medium-low heat and brush it with some butter. Cook the pancakes in batches on the griddle in 1/4 cup measures for 1-2 minutes on each side until golden.
- 16 g Protein
- 5 g Total Fat
- 1.5 g Saturated Fat
- 190 mg Cholesterol
- 340 mg Sodium
- 23 g Total Carbohydrates
- 10 g Sugars
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Nutritional Information
- 16 g Protein
- 5 g Total Fat
- 1.5 g Saturated Fat
- 190 mg Cholesterol
- 340 mg Sodium
- 23 g Total Carbohydrates
- 10 g Sugars
Directions
1. Whisk together the egg yolks, yogurt, sugar, and vanilla extract. Add in the flour and stir until just combined.
2. Whisk the egg whites with the salt in an electric mixer until they hold stiff peaks.
3. Whisk a quarter of the egg whites into the yogurt mix, then fold in the remaining egg whites, being careful to not overmix.
4. Heat a griddle over medium-low heat and brush it with some butter. Cook the pancakes in batches on the griddle in 1/4 cup measures for 1-2 minutes on each side until golden.