Pancakes made with Greek yogurt and whole-wheat flour for extra protein and tenderness.
ABy Anne
Servings
4
1 cup Whole-wheat flour
1.5 tsp Baking powder
0.25 tsp Fine sea salt
0.5 tsp Ground cinnamon (optional)
1 cup Greek yogurt (plain, 2% or 0%)
0.5 cup Milk (any, dairy or unsweetened non-dairy)
2 piece Eggs
2 tbsp Honey or maple syrup
1 tsp Vanilla extract
1 tbsp Vegetable oil or melted butter (for batter)
1 tbsp Vegetable oil or butter (for pan)
1 cup Fresh berries (optional, to serve)
0.25 cup Extra honey or maple syrup (optional, to serve)
Calories
464 kcal
Protein
11g
Carbs
84g
Fat
11g
Fiber
5g
Sugar
32g
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Dry ingredients
1. In a medium bowl whisk together the whole-wheat flour, baking powder, fine sea salt, and ground cinnamon until well combined and no lumps of baking powder remain.
1 cup Whole-wheat flour,
1.5 tsp Baking powder,
0.2 tsp Fine sea salt,
0.5 tsp Ground cinnamon (optional)
Wet ingredients
2. In a large bowl whisk the Greek yogurt until smooth, then whisk in the milk, eggs, honey or maple syrup, vanilla extract, and vegetable oil or melted butter until the mixture is smooth and uniform.
1 cup Greek yogurt (plain, 2% or 0%),
0.5 cup Milk (any, dairy or unsweetened non-dairy),
2 piece Eggs,
2 tbsp Honey or maple syrup,
1 tsp Vanilla extract,
1 tbsp Vegetable oil or melted butter (for batter)
Batter
3. Add the dry ingredient mixture to the bowl with the wet ingredients and gently fold with a spatula just until no dry flour streaks remain; the batter will be thick and a few small lumps are fine. Let the batter rest for about 5 minutes to hydrate and thicken.
Cooking
4. Heat a large nonstick skillet or griddle over medium heat and lightly coat the surface with a little vegetable oil or butter. When a drop of batter sizzles on contact, the pan is ready.
1 tbsp Vegetable oil or butter (for pan)
5. Scoop portions of batter onto the hot pan, spacing them apart, and gently spread each mound into a round pancake. Cook until the edges look set and small bubbles form on the surface, 2 to 3 minutes, then flip and cook until the second side is golden brown and the centers are cooked through, about 2 minutes more. Adjust the heat as needed to prevent over-browning and repeat with remaining batter, lightly greasing the pan between batches.
To serve
6. Serve the warm Greek yogurt pancakes stacked on plates with fresh berries and a drizzle of extra honey or maple syrup, if desired.
1 cup Fresh berries (optional, to serve),
0.2 cup Extra honey or maple syrup (optional, to serve)
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