Whole Wheat Greek Yogurt Pancakes

‘Do you still want a cupcake shop?’ was the question. ‘No’, was the answer. Sadly, i have concluded that I’m not entirely comfortable with making unhealthy-though extremely satisfying- baked goods or meals on a daily basis. Further, does a ‘healthy cupcake’ really taste just as good as an ‘unhealthy’ one? Hmm I’m not sure, but it just isn’t as fun.

What i do know is that when it comes to pancakes, these tiny edible pillows taste perfectly wonderful regardless of how ‘wholesome’ they are. It’s a beautiful thing. So beautiful that if we don’t tell the white flour lovers, men, and junk food eaters in our life that these pillows of heaven are actually ‘healthy’, there’s no way they will notice. They will gush and lick their plates. I myself waited anxiously for my fathers ‘gushing’ remarks after he glanced at me prepping ingredients and uttered ‘Carbs Lara?’. He doesn’t understand slow burning carbs, fiber, protein, or 38 calories a pop.

p.s. makes 12 Lil babies.

Greek Yogurt Whole Wheat Pancakes

Ingredients

  • 1/2 Cup whole wheat flour
  • 1 Tablespoon date sugar (or white sugar/honey if you don't have it)
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup Low Fat Greek Yogurt
  • 2 Large eggs
  • 1/2 Teaspoon vanilla extract
  • 3 Tablespoons milk (I use almond milk... add more if needed)
  • Butter for cooking
  • Blueberries
  • Maple syrup for munching

Method

  • Whisk to combine dry ingredients in a large bowl and add the Greek yogurt until just combined. Follow with the rest of wet ingredients. Batter will be runny. Use an ice cream scoop and spoon onto a buttered 300 degree griddle or pan over medium heat. When you see bubbles popping the pancakes are ready to flip, add blueberries now if you wish. Flip and cook another 1-2 minutes until golden. 
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  • Serve with warm maple syrup and enjoy. 
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