Whole Wheat Greek Yogurt Pancakes PRINT
|2||cups whole wheat pastry flour|
|2||teaspoons baking powder|
|2½||cups light (canned) coconut milk|
|1||6-ounce container plain, nonfat Greek yogurt|
|1||tablespoons vanilla extract|
1. In a large bowl, whisk flour, baking powder, salt and cinnamon. Add milk, yogurt, vanilla and honey, whisking until smooth.
2. Heat a nonstick griddle or skillet over medium heat. Using a 1/4 cup measure, pour batter into rounds. Let cook until bubbles appear on the surface, about 3-4 minutes, then flip and cook for an additional 1-2 minutes. Serve with butter, syrup and fruit.
3. Note: these pancakes are fairly thin and not quick as fluffy as your typical pancakes. I find that they do not reheat very well (like the next morning), but are great when first made. You can replace the whole wheat pastry flour with all-purpose (do not use regular whole wheat), but you may have to decrease the coconut milk by 1/2-3/4 cup.