These thick, rich, delicious pancakes are a breakfast winner both in taste and nutrition, made with whole wheat flour, Greek yogurt, and blueberries.
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Whole Wheat Yogurt Pancakes (with blueberries!)

These thick, rich, delicious yogurt pancakes are a breakfast winner both in taste and nutrition, made with whole wheat flour, Greek yogurt, and blueberries.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 258kcal
Author Christy

Ingredients

  • 1 cup white whole wheat flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk I've used both dairy and almond
  • 2 Tbsp. maple syrup best with high quality pure syrup
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. melted coconut oil +1 Tbsp. to grease pan
  • 1 cup blueberries

Instructions

  • Mix flour, baking soda, baking powder, cinnamon, and salt together. In a separate bowl, mix yogurt, milk, maple syrup, vanilla, and 2 Tbsp. coconut oil. Add the egg to the liquid ingredients and mix thoroughly.
  • Stir the dry ingredients into the wet mixture and stir until just combined (don't over mix!).
  • Heat a skillet or griddle over medium heat. Melt coconut butter on skillet using a spatula to spread the oil.
  • Once skillet is hot and coconut butter is melted, spoon about 1/4 cup of pancake batter onto skillet. Repeat spooning batter until there is not any more room. Let pancakes cook for 2-3 minutes until bubbles form.
  • Flip and cook another 2 minutes until other side is lightly browned. Remove and set aside. Repeat with remaining batter.

Nutrition

Calories: 258kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 328mg | Potassium: 293mg | Fiber: 4g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 3.5mg | Calcium: 156mg | Iron: 1.2mg