Whole Wheat Yogurt Pancakes

Mix Greek yogurt, egg whites and extracts into a small bowl.

In a separate bowl, combine flour, baking soda, sugar, and salt.

Combine wet and dry mixtures and whisk till evenly mixed. Fold in add-ins (optional; I used blueberries).

Place 1/4-cup batter onto a nonstick skillet (I spray it with cooking spray for each batch) over medium heat and cook till bubbles start appearing through the top of the pancake. Flip. Note: I flattened out my batter with a spatula to cook more evenly.

Note: I added a berry compote on top! I used 4 cups of mixed berries, splash of lemon juice, and pinch of sugar, sautéed in a pan for 6 minutes until thick.