Whole Wheat Greek Yogurt Pancakes
Pancakes are one of those recipes I look forward to having during a delicious weekend brunch. Throughout the week, I tend to stick to quick breakfasts that I can prepare with little time and not much thought before work. On Saturday mornings though, I prefer to take my time in the kitchen. I like to whip up foods I don’t usually get Monday-Friday and put a meal on the table that makes an ordinary, cold January day feel just a little bit more special.
When I do cook brunch I sometimes take classic favorites and try to make them a little more healthy. Once you are on a sugar-rush at 10 a.m., it is hard to even out your blood sugar for the rest of the day. I don’t know about you, but if I have too much sugar, too many carbs, and a lot of unsaturated fats in the morning I struggle to get full the rest of the day. However, with these Whole Wheat Greek Yogurt Pancakes, I was able to enjoy a classic pancake breakfast that tasted delicious, gave me proper fuel, and left me feeling satisfied without the sugar headaches!
Ingredients
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 cup Low-Fat Greek Yogurt
- 1 Egg
Directions
| Step 1 |
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and cinnamon.
|
| Step 2 |
In a separate bowl (I used my yogurt container since I only had about a cup of yogurt left), mix together yogurt and egg.
|
| Step 3 |
Add flour mixture and yogurt mixture together. (Batter will be thick).
|
| Step 4 |
Over medium-low heat, spray pan with oil or cooking spray and add about 1/4 cup batter to pan. Heat until batter is bubbling and then flip, cooking 2-3 minutes on the other side until fully cooked through.
|
| Step 5 |
Serve with light syrup, peanut butter, powdered sugar, blueberries, or anything else that sounds delicious to you!
|
Whole Wheat Greek Yogurt Pancakes
Pancakes are one of those recipes I look forward to having during a delicious weekend brunch. Throughout the week, I tend to stick to quick breakfasts that I can prepare with little time and not much thought before work. On Saturday mornings though, I prefer to take my time in the kitchen. I like to whip up foods I don’t usually get Monday-Friday and put a meal on the table that makes an ordinary, cold January day feel just a little bit more special.
When I do cook brunch I sometimes take classic favorites and try to make them a little more healthy. Once you are on a sugar-rush at 10 a.m., it is hard to even out your blood sugar for the rest of the day. I don’t know about you, but if I have too much sugar, too many carbs, and a lot of unsaturated fats in the morning I struggle to get full the rest of the day. However, with these Whole Wheat Greek Yogurt Pancakes, I was able to enjoy a classic pancake breakfast that tasted delicious, gave me proper fuel, and left me feeling satisfied without the sugar headaches!
Ingredients
Directions
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and cinnamon.
In a separate bowl (I used my yogurt container since I only had about a cup of yogurt left), mix together yogurt and egg.
Add flour mixture and yogurt mixture together. (Batter will be thick).
Over medium-low heat, spray pan with oil or cooking spray and add about 1/4 cup batter to pan. Heat until batter is bubbling and then flip, cooking 2-3 minutes on the other side until fully cooked through.
Serve with light syrup, peanut butter, powdered sugar, blueberries, or anything else that sounds delicious to you!
Healthy Recipe Group