I feel like a teenager this morning – slept late (until almost 9!! But we did go to bed at midnight after Olympic watching – yay for Michael!), ate pancakes, lounging around. I’m sure I’ll start feeling more grown up when I get started cleaning the house and grocery shopping, which are on today’s agenda. We’ve got a cloudy, rainy day here, which probably explains our lazy moods. I was hoping for a bright sunny morning and to run first thing, but I don’t force rainy day exercise, so I’m saving a workout for when the gym opens, or perhaps a late, late morning run.
I wanted oatmeal today, but the husband said he wanted something different so we decided on pancakes. We realized we only had about half a cup of milk left, so that dictated the recipe. I decided to try a yogurt-based approach, and they turned out perfect!! The lightest, fluffiest pancakes I’ve made in a while.
I drank a cup of Fresh Market Tiramisu coffee while I cooked – EXCELLENT!! I really liked it and it really did taste like tiramisu. I could probably drink this unsweetened, which is always a good sign of a good coffee.
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!
I had about 1/3 of the recipe, plus a tbsp of PB and half a large mashed banana:
I also went to town scraping the last bits from the PB jar
Hope your Sunday is sunnier than mine!