Whole Wheat Pancakes With Yogurt Recipes

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

WHOLE WHEAT VANILLA YOGURT PANCAKES

Steps:

• Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
• Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry and stir just until blended.
• Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
• Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

TENDER WHOLE WHEAT YOGURT PANCAKES

Steps:

• Combine dry ingredients in a medium bowl - set aside.
• Combine wet ingredients in a small bowl with a whisk.
• Add wet to dry and stir until combined.
• Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

ORGANIC WHOLE WHEAT PANCAKES

Steps:

• Mix together dry ingredients.
• Combine yogurt, milk and oil and then add to dry mixture.
• Stir just until moistened and all lumps are removed.
• Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.

HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES

Steps:

• Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
• Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
• Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
• Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
• Flip pancakes when cooked on the first side, cook the second.
• Enjoy with syrup.