These are really yummy and healthy too! Make a double recipie and then freeze the rest. When you're ready for pancakes, just pop them in the toaster or oven! Serve with Greek yogurt, sliced fresh fruit, nuts, and/or a wee bit of maple syrup. Remember that syrup is essentially liquid sugar, so don't go overboard.
2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon and 1 teaspoons baking powder
1 teaspoon baking soda
1 to 2 teaspoons cinnamon
2 tablespoons wheat germ
1/2 teaspoon salt
1 cup lowfat yogurt (if food allergies, use soy or coconut milk yogurt)
1 cup nonfat milk (more to thin as needed) (use soymilk or ricemilk if you have allergies)
4 tablespoon canola oil or sunflower oil (plus more for the griddle)
2 large eggs
- In a small bowl, whisk together dry ingredients and set aside.
- Whisk together milk, yogurt, oil and eggs. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
- Brush oil onto preheated skillet or griddle. Use about 3 tablespoons batter per pancake.
- Cook until pancake surface begins to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
Makes about 24 four inch pancakes/serves 8