Cindy's Whole Wheat and Yogurt Pancakes

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 125.9
  • Total Fat: 5.1 g
  • Cholesterol: 31.6 mg
  • Sodium: 222.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Cindy's Whole Wheat and Yogurt Pancakes calories by ingredient


Introduction

Mix all the wet ingredients together.

Mix all the dry ingredients together.

Make a well of the dry ingredients and pour the wet ingredients in all at once. Stir just to combine (batter should be a little lumpy). Batter will be quite thick.

I use a quarter-cup measure to spoon the batter into the pan. Makes approximately fourteen pancakes. Mix all the wet ingredients together.

Mix all the dry ingredients together.

Make a well of the dry ingredients and pour the wet ingredients in all at once. Stir just to combine (batter should be a little lumpy). Batter will be quite thick.

I use a quarter-cup measure to spoon the batter into the pan. Makes approximately fourteen pancakes.
Number of Servings: 14

Ingredients

    1 c. All purpose white flour
    1 c. Whole Wheat flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 c. milk
    1 c. plain yogurt
    4 tbls (1/4 c) oil (I use olive oil with no complaints from the little people)
    2 large eggs
    2 tbls sugar

Directions

Makes approximately 14 pancakes using a 1/4 cup measure to spoon batter into the pan.

Number of Servings: 14

Recipe submitted by SparkPeople user LITTLEASHLINGS.