Whole Wheat Pancakes With Yogurt

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 291.5

Total Fat: 4.4 g
Cholesterol: 66.2 mg
Sodium: 650.3 mg
Total Carbs: 52.0 g
Dietary Fiber: 4.1 g
Protein: 12.6 g

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

Introduction

Each serving is four pancakes. I developed this recipe over time for my children. We make these every Sunday morning and they are my favorite pancakes now. I make up batches of the dry ingredients and keep them in ziplock bags. Each serving is four pancakes. I developed this recipe over time for my children. We make these every Sunday morning and they are my favorite pancakes now. I make up batches of the dry ingredients and keep them in ziplock bags.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 cup Whole Wheat Flour (King Arthur White Whole Wheat, or whole wheat pastry flour)

1/2 cup All Purpose Flour

3 Tbsp Granulated Sugar

2 tsp Baking Powder

1/2 tsp Salt

2 tsp Ground Cinnamon

1 cup Skim Milk

1 cup Plain Lowfat Yogurt

1 Tbsp Brummel & Brown Spread, melted

1 large Egg

1/2 tsp Vanilla Extract

Directions

Preheat your griddle to 325 degrees, or medium on the stove top.

In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and gently whisk them together, mixing just until combined with no lumps.

Pour batter onto griddle in 4" diameter pancakes. Cook until the the top of each pancake is speckled with bubbles and some bubbles have popped open, then flip and cook until the other side is lightly browned.

Makes four 4-pancake servings

Number of Servings: 4

Recipe submitted by SparkPeople user S318830.