Whole Wheat Greek Yogurt Pancakes

2 cups Whole wheat pastry flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 1/2 cups light coconut milk
6 oz greek nonfat plain yogurt
1 Tbls vanilla
1 1/2 Tbls honey

Note: these pancakes are fairly thin and not quick as fluffy as your typical pancakes. I find that they do not reheat very well (like the next morning), but are great when first made. You can replace the whole wheat pastry flour with all-purpose (do not use regular whole wheat), but you may have to decrease the coconut milk by 1/2-3/4 cup.

In a large bowl, whisk flour, baking powder, salt and cinnamon. Add milk, yogurt, vanilla and honey, whisking until smooth.

Heat a nonstick griddle or skillet over medium heat. Using a 1/4 cup measure, pour batter into rounds. Let cook until bubbles appear on the surface, about 3-4 minutes, then flip and cook for an additional 1-2 minutes. Serve with butter, syrup and fruit.



Serving Size: Makes 15 pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user MARYBROWN028.