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Judul : Whole Wheat Yogurt Pancakes
link : Whole Wheat Yogurt Pancakes

Whole Wheat Yogurt Pancakes

With weather in the 50s for the first time in months and Spring in the air, people have been out in force, cleaning their yards, running, riding bikes, and hitting the golf course this weekend.  We're moving from winter stews to salads, hot chocolate to fruit smoothies, and for breakfast, these healthy yogurt and whole wheat pancakes.

My friend Andy inspired these pancakes as I did a shout out on Facebook asking for healthy breakfast ideas.  He normally does a combination of wheat flour, wheat germ and oatbran and he adds mashed ripe bananas and a little buttermilk to his batter.

For simplicity's sake, I used whole wheat flour and wheat germ, and I used fresh cut bananas as a garnish rather than in the batter.  To his use of baking powder as a leavener, I added baking soda.  I toasted some cut pecans and added them to warmed maple syrup to accompany the pancakes.  What a great breakfast for a Sunday morning!

Cook's Notes:

1) Don't overmix your batter. Add the wet to the dry ingredients and mix until just incorporated and still lumpy.

2) You can adjust the amount of flour or milk, depending on whether you like your pancakes denser or lighter.  After you've made the batter, add a little more milk or flour if you need it.  Mix lightly.

3) Let the batter sit for 10 minutes so the baking powder and baking soda can activate.  After ten minutes, you should see the bubbles in your batter.

4) When cooking pancakes, you know to flip them when the edges are dry and you see a number of bubbles on top.  After you flip them, the second side won't take as long to cook.

5) It takes cooking a few pancakes to get the heat right to the perfect temperature.  Don't worry if your first pancake comes out a little dark or light.  Adjust the heat accordingly.

Whole Wheat Yogurt Pancakes

Dry Ingredients:

1 1/2 cups whole wheat flour

1/2 cup wheat germ
½ tsp. salt
3 tbs. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:
2 eggs or egg substitute
1 8 oz. container cup low-fat yogurt
1 cup low-fat milk
1 tsp. vanilla
3 tbs. butter or Olivio Butter Spread, melted and cooled

Butter, Olivio Butter Spread, or Olivio Spray


Mix the dry ingredients together until well incorporated in one bowl.  Mix the wet ingredients together until well incorporated in another bowl.  Make a well in the dry ingredients and add the wet ingredients.  Mix together until just incorporated.  The mixture should have some lumps in it.

Heat a skillet or griddle over medium heat.  Add a little butter spread or spray.  Using a 1/4 cup measure, add batter to the hot surface.  Add as many pancakes as will fit without touching; 2-3 pancakes is the norm.

Cook 2-3 minutes on one side until edges are dry and large bubbles appear.  Flip and cook 1-2 minutes on the other side.  Place on a rack or plate.  You can put them in a 200 degree oven to keep warm or tent them with foil.

Serve with syrup, jam, fruit, confectioner's sugar or your favorite toppings.

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