These are very heavy pancakes due to the greek yogurt and whole wheat flour in them, kinda like my Yogurt Waffles. One of these (and a few bites of a second one that I shared with Kona) was plenty. Top it off with some butter and some lemon curd and you are good to go.
One other thing, I know that it kind of defeats the purpose of putting dairy yogurt and soy milk in this, but for some reason I believe vanilla soy milk (even the fat-free variety) makes thicker and more flavourful pancakes. Try it and see (even with Aunt Jemima mixes it makes it taste home made).
Adapted from Baking Bites
1 C. Whole Wheat Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tbsp. Sugar
2/3 C. Plain Greek Yogurt
1/2 C. Vanilla Soy Milk
1 Tbsp. Orange Juice
1/2 Orange, zested
1 Tbsp. Butter, melted
1 C. Raspberries, fresh or frozen & thawed
~In a medium bowl, combine flour, powder, soda, salt & sugar. Mix and set aside.
~In another medium bowl, whisk together egg, yogurt, milk, OJ, zest & butter.
~Pour dry ingredients into wet and stir until combined.
~Preheat a griddle or skillet and grease lightly.
~Scoop batter into hot pan (if too thick and doesn't spread, gently spread with the back of a spoon), and sprinkle top with raspberries.
~Cook until brown and then flip and again cook until brown.