Fluffy Greek Yoghurt and Mixed Berry Chocolate Chip Pancakes

Ingredients

• 2 cups organic white self rising flour (or light spelt flour, whole wheat, or all purpose flours)
• 2 teaspoons baking powder
• 2 tablespoons raw sugar
• 1/4 teaspoon salt (1/2 tsp if using other flours)
• 2 large eggs
• 2 1/2 tablespoons coconut oil, melted (or any oil)
• 1 tablespoon pure vanilla extract
• 1 cup plain non fat Greek yogurt
• 1 cup unsweetened almond milk
• 1/3 cup raspberries (fresh or frozen)
• 1/3 cup blueberries (fresh or frozen)
• 1/4 cup dark semi-sweet chocolate chips

Instructions

1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
2. In a smaller bowl, combine together the eggs, oil, vanilla, and yoghurt. Whisk well until creamy and smooth. Add the milk and mix until combined.
3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. The batter won’t be smooth. Don’t worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. *I used butter instead. Using a ladke or 1/4 cup measuring cup, pour batter onto pan to make pancakeds. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
5. Cook them for about 3 to 4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2 to 3 minutes, or until cooked through. Bubbles don’t form on these due to thickness. Repeat with remaining batter.
6. To serve, dust with a little icing sugar and top with extra berries.