Greek Yogurt pancakes

My husband loves these pancakes, since they don't sit quite so heavy as most pancakes do. I love that they have some extra protein.;)

Greek Yogurt Pancakes
2 cups Greek yogurt
4 eggs
1 teaspoon vanilla
1 cup all purpose flour (it works well to do half all purpose and half wheat, if you like the taste of wheat flour)
2 Tablespoons sugar
1 teaspoon salt
2 teaspoons baking soda

Mix the yogurt, eggs, and vanilla. Slowly add the rest of the ingredients, mixing once they are all added. Make sure the baking soda is thoroughly mixed in.;)
I like to make these on my electric skillet, since it makes about 15 good sized pancakes, which I can do in 2-3 rounds. Heat your skillet (on medium on the oven, at about 300 F on an electric skillet) before adding the pancakes. The batter will look like it's quite thick, but the pancakes spread as they cook, so be sure to allow space for them to expand. Wait until the batter begins to bubble before turning. Enjoy with your favorite toppings!
These freeze well or can keep in the fridge for 5 days.