Whole Wheat Yogurt Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup whole wheat flour1/2 tsp baking powder1/4 tsp baking soda1/2 tsp kosher salt1 1/2 Tbsp sugar1 large egg1/2 cup whole milk yogurt (can sup FF, for less calories)Approx 1/2 cup + 2Tbsp water2 Tbsp buter, melted & slightly cooled
Combine dry ingredients, including sugar, whisk to break up any lumps
Combine wet ingredients, reserving the extra 2 Tbsp water
Pour wet ingredients into dry and mix to just incorporate. Add extra two Tbsp of water as needed to get the consistancy of batter you would like. Thicker batter will make puffier pancakes.
Do not overmix until all batter is fully incorporated - just set aside to let rest for 5-10 minutes.
Heat a griddle or pan and and spray with non stick pan or a little butter. Drop batter into 3" rounds and cook until bubbles start popping on the surface, then flip.
Makes 10-12 3" pancakes
Extras can be frozen
Number of Servings: 10
Recipe submitted by SparkPeople user EDEROSIER01.
Combine wet ingredients, reserving the extra 2 Tbsp water
Pour wet ingredients into dry and mix to just incorporate. Add extra two Tbsp of water as needed to get the consistancy of batter you would like. Thicker batter will make puffier pancakes.
Do not overmix until all batter is fully incorporated - just set aside to let rest for 5-10 minutes.
Heat a griddle or pan and and spray with non stick pan or a little butter. Drop batter into 3" rounds and cook until bubbles start popping on the surface, then flip.
Makes 10-12 3" pancakes
Extras can be frozen
Number of Servings: 10
Recipe submitted by SparkPeople user EDEROSIER01.
Nutritional Info Amount Per Serving
- Calories: 87.9
- Total Fat: 3.2 g
- Cholesterol: 28.0 mg
- Sodium: 209.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
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