10 Comprehensive FAQ Section
1. Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time. Just let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a griddle.

2. Can I use non-dairy yogurt?
Yes, you can substitute non-dairy yogurt (such as almond or coconut yogurt) for the regular yogurt.

3. Can I freeze these pancakes?
Yes, these pancakes freeze well. Place them in a single layer on a baking sheet to freeze, then store in a freezer bag for up to 1 month. Reheat in the microwave or toaster oven.

4. Can I make these pancakes without eggs?
Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg substitute.

5. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a heartier pancake, but the texture may be denser.

6. How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.

7. Can I add protein powder to the batter?
Yes, you can add a scoop of protein powder to the batter for a protein boost. Just be sure to adjust the liquid ingredients to compensate.

8. Can I make the batter the night before?
Yes, you can make the batter the night before and refrigerate it overnight. Just stir it gently before cooking.

9. Can I add nuts to the pancakes?
Yes, you can add chopped nuts like walnuts, almonds, or pecans to the batter for extra texture and flavor.

10. Can I use honey or maple syrup instead of sugar?
Yes, you can substitute the sugar with honey or maple syrup, but you may need to adjust the wet ingredients to balance the batter’s consistency.