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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- 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
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.
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