Yogurt Pancakes

1. In a small bowl, combine the flour, sugar, baking powder and baking soda. 2. In another bowl, whisk the eggs, yogurt and water. 3. Stir into dry ingredients just until moistened. 4. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. 5. Turn when bubbles form on top and cook until the second side is golden brown. 6. To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. 7. Transfer to a resealable plastic freezer bag (May be frozen for up to 2 months). 8. To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.