Greek yogurt (low-fat): 150g (2/3 cup), Eggs: 100g (2 large), Whole wheat flour: 60g (1/2 cup), Spinach (fresh, chopped): 60g (2 cups), Feta cheese (crumbled): 30g (2 tbsp), Green onions: 15g (2 tbsp, chopped), Dill: 5g (1 tbsp, fresh, chopped), Baking powder: 4g (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp), Olive oil: 15ml (1 tbsp, for cooking), Lemon wedges: 1 lemon, cut into wedges
1. In a bowl, combine 150g Greek yogurt, 100g eggs, and mix well. 2. Add 60g chopped spinach, 30g crumbled feta, 15g chopped green onions, and 5g chopped dill. 3. In a separate bowl, combine 60g whole wheat flour, 4g baking powder, 1g salt, and 1g black pepper. 4. Add dry ingredients to wet ingredients and mix until just combined. 5. Heat a non-stick pan over medium heat and add a small amount of oil. 6. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 7. Flip and cook for another 1-2 minutes until golden brown. 8. Serve with lemon wedges on the side.
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