4 Serves
94 Mins
15 g
45 g
10 g
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
Ingredients, vitamins, and health benefits
Baking Powder
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IndianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
87 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
28 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
10 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Add the eggs and Greek yogurt to the butter mixture, beating until well combined.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the pancakes to cool slightly before slicing and serving.
Flour
Butter
Sugar
Egg
Greek Yogurt
Vitamin A
797 IU / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 IU / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
87 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
28 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
10 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
10
g60
g4
g
Greek
GreekZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µg