These are seriously some of the fluffiest and lightest pancakes! I like this recipe because it is simple and there are no odd ingredients, just some classic whole wheat flour.
Ingredients:
Directions:
Servings: 14 pancakes
Calories per pancake: 70
Fat: 1.2 grams
Carbs: 10.6 grams
Protein: 3.7 grams
Ingredients:
- 1.5 cups whole wheat flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup plain nonfat greek yogurt
- 3/4 cup almond milk
- 4 tbsp egg beaters/ eggwhites (or 1 egg)
- 2 tbsp syrup (or hone/ agave)
- 1/2 tsp vanilla
Directions:
- Mix all the wet ingredients together first.
- Add in the dry ingredients and stir. Do not over mix, just mix until everything is combined.
- Heat a skillet or pan to medium high heat.
- Melt about 1 tsp of coconut oil and drop pancakes using about 2 tbsp of batter. The batter is thick so you need to spread it out using a spoon in a circular motion.
- Cook about 2 minutes on each side or until they are brown and crispy then flip and repeat.
- Serve hot with a drizzle of syrup.
Servings: 14 pancakes
Calories per pancake: 70
Fat: 1.2 grams
Carbs: 10.6 grams
Protein: 3.7 grams