Basic Yogurt Pancakes
Light and fluffy whole wheat pancakes made with yogurt and milk, perfect for a healthy breakfast. These versatile pancakes can be customized with fruits, nuts, or different grain combinations.
Ingredients
- •2 cups whole-wheat pastry flour
- •1½ teaspoons baking powder
- •1 teaspoon baking soda
- •2 tablespoons ground flaxseeds
- •1½ cups low-fat yogurt
- •1¼ cups low-fat milk
- •2 tablespoons nonhydrogenated margarine
- •¼ cup maple syrup
- •¼ cup fruit preserves
- •¼ cup fruit sauce
Cooking Instructions
- 1.
1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
5 min
- 2.
2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
15 min
- 3.
Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
- 4.
Fruity pancakes: Add a cup or so of thinly sliced fruits-one kind or a combination-to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
- 5.
Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
- 6.
Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.