Organic Whole Wheat Pancakes
"The yogurt makes these whole wheat pancakes taste moist and delicious. I mix up the batter plain and then throw on diced fruit or nuts on top after I pour it onto the griddle, but before I turn them over. My toddler son loves berries or bananas on his and I prefer walnuts or pecans."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
10 medium sized pancakes
- Serves:
- 4-6
ingredients
- 1 1⁄3 cups organic whole wheat flour
- 3 teaspoons baking powder
- 3 teaspoons organic sugar
- 1⁄2 teaspoon salt
- 1 cup organic whole milk plain yogurt
- 1 cup organic milk (whole, 2% or skim all work fine)
- 2 tablespoons canola oil
directions
- Mix together dry ingredients.
- Combine yogurt, milk and oil and then add to dry mixture.
- Stir just until moistened and all lumps are removed.
- Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
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RECIPE SUBMITTED BY
I try to stay away from foods laced with preservatives and use whole grains and organic ingredients whenever its feasible.
I've got a toddler son who inspires me to create healthy, diverse menus. I strive to introduce him to a wide variety of foods and dishes. I began making his food at home the moment he started on solids and have enjoyed every moment of his food exploration so far. Helping him expand his palate and avoid a lifetime of picky eating is a high priority for me.
My biggest recipe hurdle is that I have a terrible habit of not writing down what I've done when I experiment. So, when I create some great new recipe that I just love, I can never manage to duplicate it to perfection. It happens time and time again and I just never seem to learn my lesson.
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