250 g cups flour
50 g cocoa powder
3 teaspoons baking powder
¼ teaspoon salt
3 tablespoons sugar
500 ml milk
2 large eggs
2 teaspoons vanilla extract
570 g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
Sweetened hazelnut cocoa spread Raspberries
- In a large bowl, stir flour, cocoa powder, baking powder, salt, and sugar.
- In medium size bowl, whisk together milk, eggs, vanilla extract, and 220 g yogurt until well combined.
- Heat a non-stick skillet or griddle over medium heat and spray with nonstick cooking spray. Pour 80 g of batter and cook until bubbles form. Flip and cook for an additional 2 minutes.
- Serve pancakes topped with yogurt, hazelnut cocoa spread, and berries. Sprinkle with powdered sugar and serve immediately.