Comments on: Whole Wheat Yogurt Pancakes

By: Tia McKay

Tia McKay — Sat, 17 Dec 2011 13:34:52 +0000

Hey there,
Great recipe! I modified it to be gluten free – instead of wheat flour I used my usual substitute:
1/3 c. rice flour
1/3 c. starch (corn, tapioca, whatever you like)
1/3 c. bean flour (chickpea, red lentil, whatever you like)
1 tsp. xanthum gum (to bind)
Worked well – fluffy pancakes.

By: KathEats

KathEats — Sun, 11 Dec 2011 16:07:56 +0000

Glad you liked them Lara!

I do think the heat was responsible for the mild burn – glad you rescued them!

By: Lara

Lara — Sun, 11 Dec 2011 13:08:06 +0000

Thanks so much for this recipe Kath! You made our Sunday breakfast really special… My (German) husband loved them, and said these are the first pancakes that haven’t made him feel nauseous after… One question though: A couple of them blackened a little bit – do you think the heat was too high or should I have added butter/oil? I used a normal, small tefflon pan. I lowered the heat considerably, and they were ok, so perhaps it was the heat? In any case they were great, and this was even my first time making pancakes ever!

By: KathEats

KathEats — Sat, 29 Oct 2011 19:12:27 +0000

Yup!

By: Lara

Lara — Sat, 29 Oct 2011 19:10:18 +0000

Do you think I could substitute the plain yoghurt with blueberry flavored?
I’m thinking of making this tomorrow, and thats what I have in the fridge right now….
Thanks!

By: KathEats

KathEats — Thu, 08 Sep 2011 12:19:26 +0000

I would not leave out the salt or oil, but all of your other changes sound good. You could sub pumpkin or applesauce for the oil, but I wouldn’t leave it out altogether. And without the salt it will be very bland!

By: Emily

Emily — Thu, 08 Sep 2011 12:09:22 +0000

Would I be able to leave out the sugar, salt, and oil, or would that screw up the flavor?
Also, is the difference that significant when using regular whole wheat flour as opposed to pastry? All I have on hand right now is regular and I don’t want it to go to waste.
And is it alright to use Greek yogurt in place of the Stonyfield one you listed? I saw some other people say they used it, but I was wondering whether the taste would change.
Last one: would it be alright to add some ground flaxseed? I need as much fiber as I can get!

Sorry about all the questions! I’m just in search for the perfect simple pancake recipe, because the last few I’ve attempted have been duds, and the fam is not pleased.
I’m excited about the banana+peanut butter topping; I love both of those things!

By: Olivia

Olivia — Mon, 08 Aug 2011 17:11:15 +0000

i just made these using greek yogurt and they were soo good!!! they really are super fluffy!! i didn’t add the sugar, so i think next time i might opt out on the salt as well cause they tasted a tad salty but still delicious!! great texture, great recipe

By: Tamie

Tamie — Thu, 21 Apr 2011 17:25:00 +0000

Made these this morning with regular whole wheat flour. Also added a little whey protein powder. They were AWESOME!!! I love pancakes and these are definitely going on my keeper list…tangy and light. Thanks!

By: Rachel

Rachel — Sun, 10 Apr 2011 07:57:03 +0000

Just made these (used half white/half whole wheat flour) and they were really fluffy and light! I usually find pancakes too sweet of a breakfast, so this was a nice change. Added chocolate chips and powdered sugar for the husband.