Tender Whole Wheat Yogurt Pancakes

dukeswalker's Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 5

Yield: 15.0 pancakes

• 1 cup whole wheat pastry flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup skim milk
• 1 egg
• ½ cup plain yogurt (I used low fat vanilla)

Directions:

1. Combine dry ingredients in a medium bowl - set aside.
2. Combine wet ingredients in a small bowl with a whisk.
3. Add wet to dry and stir until combined.
4. Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

Reviews

[Crazycook in PA]

These are really good! I think they would have been bland without adding some fresh blueberries and chopped walnuts though. I also added 1/2 teaspoon of salt to the batter.

[Sccuddlers]

The fluffiest whole wheat pancakes I've ever had. I followed the recipe exactly. They are a bit eggier than normal pancakes, but absolutely delicious! We will be making these again and again.

[Khlandestyne]

These pancakes are phenomenal. Everyone wolfs them down and asks for the recipe. I made them with plain nonfat yogurt and added a teaspoon of vanilla. Also added a teaspoon of cinnamon to the dry mix. Awesome! Pancakes come out light and fluffy.