I love pancakes, but Marc isn’t a huge fan – he prefers crepes. Yet, he never turns down my whole wheat pancakes because I usually pack them full of fruit and/or chocolate chips. It took me awhile to perfect this recipe as my pancakes always used came out to dry. The Greek yogurt is the key for a light and moist cake, plus it adds a ton of protein!
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 egg, lightly beaten
- 1 cup of Greek (or plain) yogurt
- 1 tbsp honey
- 1 tsp pure vanilla extract
- 3/4 cup of low-fat milk*
- Fruit, chocolate chips, etc.
Preheat a non-stick frying pan on medium.
In a large bowl whisk together flour, baking powder, baking soda and salt.
In a small bowl mix together the egg, yogurt, honey and vanilla. Add to the dry ingredients and stir. The batter will be VERY thick. Slowly add in milk to your preferred consistency. *
Fold in fruit or whatever you like! Some of my favourite combinations are blueberry, any berry, apple cinnamon and banana chocolate chip.
Pour about a ¼ cup of the batter on the pan. Cook until the edges start to dry and the batter starts to bubble. Flip and cook for 1 to 2 more minutes.
*NOTE: I used 2% milk because it was all we had in the house. If you use skim milk or almond milk you may use less. To get the right consistency add milk in stages.