2 cups flour
½ cup cocoa powder
7 teaspoons baking powder
¼ teaspoon salt
3 tablespoons sugar
2 cups milk
2 large eggs
2 teaspoons vanilla extract
2 cups 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 ¾ cup Greek yogurt until well combined.
- Heat a non-stick skillet or griddle over medium heat and spray with nonstick cooking spray. Pour 1/4 cup of batter and cook until bubbles form. Flip and cook for an additional 2 minutes.
- Serve pancakes topped with Greek yogurt, hazelnut cocoa spread, and berries. Sprinkle with powdered sugar and serve immediately.