PREP: 10 MINUTES
COOK: 5 MINUTES
YIELD: 4 SERVINGS
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon sugar
- 1 1/2 cups unsweetened almond milk (or any other variety of milk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup plain 2% Greek yogurt
- Maple syrup/Honey, for serving
- Fruit, for serving
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.
Heat a 12-inch nonstick skillet or pan over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
Serve the pancakes topped with honey/maple syrup and fruit.