I made these a second time - adjusting the recipe - I did not take a new picture - but my second round the pancakes were fluffy.
6 oz. Fage Greek Yogurt
6 TB whole wheat flour
1/3 cup Acidophilus or skim milk (optional)
--can use water instead of milk--
1 packet Truvia
1 tsp vanilla or almond extract
1/2 tsp baking powder
1/2 tsp baking soda
2 TB milled flax seed + 6 TB water (or two eggs)
1/2 TB Chia seed (optional)
1/4 to 1/2 tsp salt
Place Greek yogurt in a medium bowl. Add flour, sugar, baking soda, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
Whisk flax seed in a separate bowl. Add vanilla to flax and stir to combine. Pour liquid mixture into the Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined.
Pour the batter onto a griddle sprayed with 100 percent Canola cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.