Whole Wheat Yogurt Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Whole Wheat Yogurt Pancakes calories by ingredient


Introduction

I cut down the recipe to make a smaller batch of small pancakes, and substituted yogurt for the usual buttermilk. Makes a really tender pancake. I cut down the recipe to make a smaller batch of small pancakes, and substituted yogurt for the usual buttermilk. Makes a really tender pancake.
Number of Servings: 10

Ingredients

    1 cup whole wheat flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp kosher salt
    1 1/2 Tbsp sugar

    1 large egg
    1/2 cup whole milk yogurt (can sup FF, for less calories)
    Approx 1/2 cup + 2Tbsp water
    2 Tbsp buter, melted & slightly cooled

Directions

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.