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capers, greek yogurt, lemon, pancakes, savory, chickpea flour, garbanzo flour, scallions, panisse, socca, vegetarian, gluten free, meatless monday, kosher,

Greek yogurt caper sauce

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  • 1/2 cup plain low fat Greek yogurt (we used chobani)
  • 2 tsp freshly squeezed Meyer lemon juice or regular lemon juice
  • 1/8 tsp salt
  • 1 tsp dijon mustard
  • 2 heaping tsp drained capers


  1. Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve

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