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These simple and delicious Whole Wheat Yogurt Pancakes are the perfect recipe for your family to enjoy time and time again. Made with healthy, wholesome ingredients you can feel good serving up a big plate of these on a low key weekend morning. Or, make an extra batch to store in the fridge as an easy breakfast for those hectic weekday mornings. Enjoy as they are or topped with a pad of butter and a drizzle, errr pool, of maple syrup!
The Best Whole Wheat Yogurt Pancakes
1/4 large Banana, mashed
1 cup Stonyfield French Vanilla Yogurt (I used whole milk)
1/3 cup Milk (again, I used whole milk but 1 or 2% would probably be okay!)
2/3 cup Whole Wheat Flour
1/3 cup White Flour
2 tsp. Sugar
2 tsp. Canola Oil
1 tsp. Vanilla Extract
1/2 tsp. Baking Power
1/4 tsp. Baking Soda
1/8 tsp. Salt
Add-Ins (optional): Berries, Sliced Banana, Nuts, Chocolate Chips, etc.
Butter or oil for cooking
Mash the banana in a large bowl. Add all other ingredients, stirring until just combined. Heat a large griddle over medium heat, grease with butter or oil, and cook in 1/4 cup batter servings. Top with any add-ins prior to flipping.
Makes about 8 small-medium pancakes.