Best Healthy Pancake

Whisk together all dry ingredients in a large bowl, then set aside.

In a separate bowl whisk milk, yogurt, eggs and cooled melted butter.

Make a well in the center of the dry ingredients and pour in wet ingredients. Stir until just combined—batter will be lumpy. Let batter sit 10 minutes.

Heat a nonstick skillet (I used a cast iron skillet) over medium heat. Spray pan with non-stick canola oil spray. With a 1/4-cup measure, pour batter in the center of the pan.

Cook the pancake for 2-3 minutes, until edges start to brown and bubbles are forming. Flip with a thin metal spatula and continue to cook 1-2 minutes longer.

Serve right away or transfer to a baking sheet in a preheated 200 F oven to keep warm while you continue with the remaining batter.