Dawn's Yogurt Pancakes

I love pancakes! So I found several recipes on line and came up with this.  This batter is very thick as you can see in the pictures, but was still pretty good, especially with my Sugar Free Syrup.  When you place batter on skillet spread out with rubber spatula.  When pancake is slightly cooked, flip pancake and smash down a bit to make it bigger. Yields:  6 small pancakes

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

Directions:
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.