TENDER WHOLE WHEAT YOGURT PANCAKES
I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.
Provided by dukeswalker
Categories Breads
Time 15m
Yield 15 pancakes, 5 serving(s)
Number Of Ingredients 6
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.
HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES
Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!
Provided by I Cant Believe Its
Categories Breakfast
Time 35m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9
VANILLA YOGURT PANCAKES
Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way.
Provided by Cindy Rahe
Categories Breakfast
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
- Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
- Serve warm with butter and maple syrup.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
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