In a medium bowl blend eggs, yogurt and biscuit baking mix.
Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.
