Fluffy Whole Wheat Yogurt Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup whole wheat pastry flour (if you can't find pastry flour, regular whole wheat flour is fine)1 tbsp ground flaxseed1/2 tsp cinnamon1 packet/1 tsp sugar or sugar substitute (I used Sugar in the Raw)1/8 tsp salt1/2 tsp baking powder1/4 tsp baking soda2 egg whites or up to 2 servings of egg substitute1/4 lowfat, skim, soy, or nut milk1/4 cup plain or vanilla yogurt1/2 tsp vegetable oil spread for griddle, or nonfat cooking spray
1) Whisk your dry ingredients - flour, flaxseed, cinnamon, salt, sugar, baking powder and baking soda - in a large mixing bowl until well-combined.
2) In a second mixing bowl, mix your egg whites, milk, yogurt, and honey until it resembles a thick cream.
3) Drop your wet ingredients into your dry, then with a tablespoon or wooden spoon, gently stir until barely combined. Small lumps are desired here; making the batter too smooth will result in a dense, flat pancake.
4) Heat your griddle on medium-low and grease it with your spread or cooking spray. It will be ready when it starts to sizzle.
5) Use a 1/4 cup measuring spoon to measure your batter. Put one or two scoopfuls onto the griddle and let cook for around two to three minutes until the bottom is golden-brown.
6) Flip and cook on the other side for a couple more minutes until golden-brown.
7) Remove the pancakes, then repeat cooking process until batter is finished.
8) Now serve! This recipe makes 4 pancakes. Feel free to tweak this recipe using your favorite fruits, syrups, and jellies!
Number of Servings: 2
Recipe submitted by SparkPeople user LIPRINCESS1891.
2) In a second mixing bowl, mix your egg whites, milk, yogurt, and honey until it resembles a thick cream.
3) Drop your wet ingredients into your dry, then with a tablespoon or wooden spoon, gently stir until barely combined. Small lumps are desired here; making the batter too smooth will result in a dense, flat pancake.
4) Heat your griddle on medium-low and grease it with your spread or cooking spray. It will be ready when it starts to sizzle.
5) Use a 1/4 cup measuring spoon to measure your batter. Put one or two scoopfuls onto the griddle and let cook for around two to three minutes until the bottom is golden-brown.
6) Flip and cook on the other side for a couple more minutes until golden-brown.
7) Remove the pancakes, then repeat cooking process until batter is finished.
8) Now serve! This recipe makes 4 pancakes. Feel free to tweak this recipe using your favorite fruits, syrups, and jellies!
Number of Servings: 2
Recipe submitted by SparkPeople user LIPRINCESS1891.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 4.1 g
- Cholesterol: 3.4 mg
- Sodium: 529.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 6.0 g
- Protein: 11.8 g
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