Yogurt Pancakes

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 eggs
• 2 cups plain yogurt
• 1/4 cup water
• semi-sweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans (optional)

1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
3. To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
4. To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.

flour, sugar, baking powder, baking soda, eggs, plain yogurt, water, semisweet chocolate chips

Taken from www.food.com/recipe/yogurt-pancakes-465316 (may not work)