Whole Wheat Yogurt Pancakes Food

WHOLE WHEAT YOGURT PANCAKES

Steps:

• Whisk egg and yogurt together in a large bowl. If using a thin yogurt, do not add any milk. If using a regular yogurt, add 2 tablespoons milk. If using a thick, Greek-style yogurt, add 3 to 4 tablespoons milk.
• Whisk in melted butter and vanilla extract.
• In a separate, small bowl, combine flours, sugar, baking powder and salt.
• Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
• Melt a pat of butter in the bottom of a skillet over medium heat. Scoop slightly less than ¼ cup batter into your skillet leaving room between pancakes. The batter is thick, so gently flatten the pancake using a spatula or I use my ¼ cup measuring cup that I use to scoop the batter out to flatten them.
• Cook for 3 to 4 minutes until the pancakes are dry around the edges and bubbles form on top. Flip and cook for about 3 more minutes.

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.