These are the lightest, fluffiest pancakes I’ve made in a while.
Whole Wheat Yogurt Pancakes
- 1 cup whole wheat pastry flour
- 1/3 cup 1% milk
- 1 egg
- 1 cup Stonyfield low-fat plain yogurt
- 2 tsp sugar
- 2 tsp canola oil
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp regular salt
Beat egg, add all other ingredients, stir until just combined. Cook 1/4 cup batter servings on a medium hot griddle.
Makes about 10 pancakes (2-3 servings). Total recipe: 776 kcal, 16 grams fiber, 32 grams protein. Divide accordingly!
About 1/3 of the recipe, plus a tbsp of PB and half a large mashed banana :