Flourless | Grain-free | Nut-free
Ingredients (makes ~8 pancakes)
½ cup plain Greek yogurt (Trader Joe’s)
2 large eggs
1 Tbsp oil or melted ghee
1 tsp vanilla extract
½ tsp lemon extract
¼ cup fine ground golden flaxseed
⅓ cup arrowroot starch
1 ½ tsp baking powder
¼ tsp baking soda
1–2 Tbsp sugar, honey, or maple syrup (adjust to taste)
½ tsp cinnamon (optional)
Pinch of salt
1–2 Tbsp water or milk (to loosen batter, if needed)
Instructions
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Mix wet ingredients: Whisk Greek yogurt, eggs, oil, vanilla, and sweetener until smooth.
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In a separate bowl (optional) combine dry ingredients: flax, arrowroot, baking powder, baking soda, cinnamon, and salt.
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Bring together: Gently fold in dry ingredients until just mixed (don't overdo it). The batter should be thick but "spoonable". If too stiff, add 1–2 Tbsp water or milk.
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Heat lightly greased skillet over medium heat. Scoop ~¼ cup batter per pancake. Cook 2–3 min until bubbles form, flip, and cook 1–2 min more. Butter lightly as you remove them from the skillet
Serve warm with fruit or pure maple syrup.
Tip: For fluffy, tall pancakes with crispy edges, let the batter sit for 5 minutes before spooning onto skillet
This recipe also works for baking sheet pancakes.