These fluffy, savory pancakes are made with Greek yogurt and eggs for an added kick of protein. I made these regularly for Poppy when she was a toddler, cutting them into quarters as an easy, portable finger food. - Leah Garrard Cole
1tablespoonvirgin coconut oil, butter or ghee, melted(plus extra for frying)
1cupgrated cheddar cheese
1cupvery finely chopped broccoli florets
In a large bowl, combine the flour and baking powder.
In a separate bowl, whisk together the eggs, yogurt, milk, and the tablespoon of oil.
Pour the wet ingredients into the dry and stir together until just mixed. Allow to sit for 5 minutes.
Add the cheese and broccoli and stir to combine. The batter will be a bit thicker than typical pancake batter.
Warm a skillet or griddle over medium heat, and melt a small amount of oil in the pan. I find that medium-high heat will burn these pancakes because of the cheese, so it is better to go for a lower heat and cook a little longer on each side than would be typical with regular pancakes.
Once the pan is hot, pour out ¼-cup portions of the batter into the pan. Cook for 4 minutes on the first side, then flip over and cook for 3 minutes on the second side. You will know it’s time to flip when bubbles start to break through the surface on the first side.
Serve cut into quarters, strips, or bite-size pieces. No sauce or dip required! Freeze these in an airtight container, with parch- ment between layers, for up to 3 months. Reheat in the toaster, or at 350°F in the oven for 5–10 minutes.