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n large bowl whisk together flour, baking powder,
and baking soda; set aside. In a separate medium
bowl, beat greek yogurt, eggs, honey, vanilla, and
almond milk until smooth and well combined. Add
wet ingredients to flour mixture and mix together.
The batter will be very thick; consistency will
vary based on which yogurt you used. Note- If you
find that it is WAY too thick (almost paste like),
you can add in a teaspoon or two of milk until it
is smooth, but still thick. Next, gently fold in
berries with a wooden spoon.
Lightly coat a large nonstick skillet or griddle
with butter or cooking spray and place over medium
heat. Drop batter by 1/4 cup onto skillet. You may
need to use a spoon to spread out the batter just
a tiny bit, as pancake batter will be thick and
you’ll want them to cook thoroughly. It’s very
important to cook until bubbles appear on top and
the edges are well cooked; this is thick batter so
you want to ensure even cooking.
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lip cakes and cook until golden brown on
underside, 2 minutes. Wipe skillet clean and
repeat with more melted butter or cooking spray
and remaining batter.
To make the syrup, place maple syrup,
strawberries, and vanilla in a saucepan over
medium heat. Wait until mixture begins to simmer
and boil, and stir every few minutes. Once mixture
begins to breakdown and strawberries cook down
about 5 minutes, remove from heat and serve warm
immediately.
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