Whole Wheat Greek Yogurt Pancakes

By Jackie618

Ingredients

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 2 1/2 cups light (canned) coconut milk
• 1 6-ounce container plain, nonfat Greek yogurt
• 1 tablespoons vanilla extract
• 1 1/2 tablespoons honey

Details

Adapted from howsweeteats.com

Preparation

Step 1

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.