Whole Wheat Yogurt Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ⅓ cup whole wheat pastry flour
  • ¼ teaspoon baking powder
  • Pinch of salt
  • Optional: ¼ teaspoon sugar
  • ½ tablespoon oil of choice
  • ¼ teaspoon vanilla extract
  • ⅓ cup plain whole milk yogurt
  • 1 large egg
Blueberry Sauce
  • ½ cup frozen blueberries
  • 1 tablespoon maple syrup
Instructions
  1. In a bowl, use a fork or spatula to stir together flour, baking powder, and salt. If you find you normally sweeten unsweetened yogurt, or aren't using maple syrup, add in the bit of sugar as well.
  2. Stir in the oil, vanilla, yogurt, and egg and stir until just combined.
  3. Heat a pan over medium low heat and spray with nonstick spray or a thin coat of oil.
  4. Cook 2-3 tablespoons of batter at a time, making four 3-inch pancakes in total. Flip pancakes when bubbling on the edges and the undersides have browned.
  5. Serve with additional plain yogurt and blueberry sauce (see instructions below).
Blueberry Sauce
  1. Make the simple blueberry sauce pictured in these photos by microwaving ½ cup frozen blueberries with 1 tablespoon maple syrup until warm, watching it carefully to avoid bubbling over. Drizzle over pancakes.
Nutrition Information
Protein: 14 g
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/05/04/whole-wheat-yogurt-pancakes/