These are the pancakes to beat all other pancakes. Not only are they super fluffy, but they’re on the healthier side made with 100% white whole wheat flour and plain Greek yogurt (hello 17 grams of protein per serving!).
2tablespoonsmaple sugarcan also use granulated or coconut sugar
1cupunsweetened vanilla almond milkor milk of choice
1tablespoonmelted unsalted butterslightly cooled
1cupplain Greek yogurtI used 2% fat
½cupblueberries plus extra for topping
Maple syrup to serve
Preheat oven to 170F or on it’s keep warm setting. Place a foil-lined baking tray in oven.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Set aside. In another bowl, whisk together eggs, vanilla extract, and almond milk. Once butter has cooled slightly, whisk into egg mixture.
Carefully pour wet ingredients into the dry, Give a few stirs then add in the Greek yogurt. Mix until just combined, leaving a few clumps remaining. Let sit.
After batter is made, heat a griddle to 350F or heat a pan over medium-low heat. Do not grease the griddle/pan.
Once the griddle/pan is hot, add ¼ cup of batter per pancake. Sprinkle pancakes with blueberries and let cook until bubbles on the top start to pop, the edges start to look cooked, and the bottom sides are golden brown. Flip and cook another 1 minute or until lightly browned
Place cooked pancakes on foil-lined tray in warm oven and repeat with remaining batter. Makes about 12 pancakes.
Serve immediately with maple syrup and extra blueberries. Enjoy! Leftover pancakes keep in fridge for up to 3-4 days.
Nutrition (¼ of recipe, about 3 pancakes): 343 calories, 8 g fat (3 g saturated fat), 46 g carb, 7 g fiber, 8 g sugar, 17 g protein Note: nutrition estimates based on 2% fat Greek yogurt and without additional maple syrup.
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