Ingredients :

• 0% Greek yogurt — It acts as both the fat and the textural agent. 0% is more than enough — the difference during cooking is almost zero. Avoid vanilla-flavored versions; they are too sweet and completely unbalance the batter.
• Self-rising flour — The flour that rises on its own. If you can’t find any, mix 120g of all-purpose flour with a teaspoon of baking powder and a pinch of salt — it yields exactly the same result.
• Unsweetened almond milk — It lightens the batter without adding any unwanted flavor. The sweetened version goes too far. Soy or rice milk also work if that’s what you have on hand.
• Vanilla — Liquid extract is preferred, not the powder which leaves small lumps. One teaspoon, no more — it should scent discreetly without dominating.