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1 cup (250g) Greek yogurt, room temperature

2 eggs, room temperature

1 tbsp. vanilla sugar

1 tbsp. coconut sugar

1 ⅓ cup (170g) all-purpose flour

1 tbsp. cocoa powder, unsweetened

1 ½ tsp. baking powder

½ tsp. baking soda

1 tbsp. coconut oil

toppings of choice

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In a bowl, whisk the yogurt with the eggs, vanilla sugar and coconut sugar. In a second bowl, sift the flour, cocoa, baking powder and baking soda. Fold the wet ingredients into the dry and mix until the ingredients are combined.
Preheat a frying pan over low heat, brush it with some oil and place 2 tablespoons of batter per pancake. Fry over low heat until golden brown, about 3 minutes. Flip the pancakes and cook again for about 3 minutes.
Serve with your favorite toppings (not included in the nutrition information).

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.