Tender Whole Wheat Yogurt Pancakes Food

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WHOLE WHEAT YOGURT PANCAKES



Whole Wheat Yogurt Pancakes image

Provided by Marisa | Uproot Kitchen

Categories     Breakfast

Time 10m

Yield 1

Number Of Ingredients 10

⅓ cup whole wheat pastry flour
¼ teaspoon baking powder
Pinch of salt
Optional: ¼ teaspoon sugar
½ tablespoon oil of choice
¼ teaspoon vanilla extract
⅓ cup plain whole milk yogurt
1 large egg
½ cup frozen blueberries
1 tablespoon maple syrup

Steps:

  • In a bowl, use a fork or spatula to stir together flour, baking powder, and salt. If you find you normally sweeten unsweetened yogurt, or aren't using maple syrup, add in the bit of sugar as well.
  • Stir in the oil, vanilla, yogurt, and egg and stir until just combined.
  • Heat a pan over medium low heat and spray with nonstick spray or a thin coat of oil.
  • Cook 2-3 tablespoons of batter at a time, making four 3-inch pancakes in total. Flip pancakes when bubbling on the edges and the undersides have browned.
  • Serve with additional plain yogurt and blueberry sauce (see instructions below).
  • Make the simple blueberry sauce pictured in these photos by microwaving ½ cup frozen blueberries with 1 tablespoon maple syrup until warm, watching it carefully to avoid bubbling over. Drizzle over pancakes.

Nutrition Facts : Nutrition Information Protein 14 g

WHOLE WHEAT YOGURT PANCAKES



Whole Wheat Yogurt Pancakes image

These whole wheat yogurt pancakes are packed with nutrients and tons of flavor. Easily customized by changing yogurt flavors!

Provided by Jonesin' For Taste

Categories     Breakfast & Breads

Time 30m

Number Of Ingredients 11

2 large eggs
1 cup yogurt, any flavor or style, fat free, whole fat, Greek, you choose
2 to 4 Tbsp milk
3 Tbsp butter, melted
1/2 tsp vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp sugar
1 Tbsp plus 1 tsp baking powder
1/2 tsp salt
Butter for skillet

Steps:

  • Whisk egg and yogurt together in a large bowl. If using a thin yogurt, do not add any milk. If using a regular yogurt, add 2 tablespoons milk. If using a thick, Greek-style yogurt, add 3 to 4 tablespoons milk.
  • Whisk in melted butter and vanilla extract.
  • In a separate, small bowl, combine flours, sugar, baking powder and salt.
  • Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
  • Melt a pat of butter in the bottom of a skillet over medium heat. Scoop slightly less than ¼ cup batter into your skillet leaving room between pancakes. The batter is thick, so gently flatten the pancake using a spatula or I use my ¼ cup measuring cup that I use to scoop the batter out to flatten them.
  • Cook for 3 to 4 minutes until the pancakes are dry around the edges and bubbles form on top. Flip and cook for about 3 more minutes.

Nutrition Facts : Calories 116 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 199 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

WHOLE WHEAT VANILLA YOGURT PANCAKES



Whole Wheat Vanilla Yogurt Pancakes image

With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

1 cup buttermilk (or 1 tablespoon vinegar plus enough milk to make one cup total)
3/4 cup lowfat vanilla yogurt plus more for topping
1 tablespoon vanilla extract
2 eggs
3 tablespoons unsalted butter (melted)
2 cups whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Pure maple syrup or berries for topping (if desired.)

Steps:

  • Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
  • Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Pour the wet ingredients into the dry and stir just until blended.
  • Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
  • Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

FLUFFY YOGHURT PANCAKES



Fluffy Yoghurt Pancakes image

Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 7

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup Mountain High™ whole milk plain yoghurt
1 1/4 cups lowfat (1%) milk
1 cup fresh blueberries, if desired

Steps:

  • Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
  • Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g

TENDER WHOLE WHEAT YOGURT PANCAKES



Tender Whole Wheat Yogurt Pancakes image

I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.

Provided by dukeswalker

Categories     Breads

Time 15m

Yield 15 pancakes, 5 serving(s)

Number Of Ingredients 6

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup skim milk
1 egg
1/2 cup plain yogurt (I used low fat vanilla)

Steps:

  • Combine dry ingredients in a medium bowl - set aside.
  • Combine wet ingredients in a small bowl with a whisk.
  • Add wet to dry and stir until combined.
  • Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES



Healthy Whole Wheat Banana Yogurt Pancakes image

Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!

Provided by I Cant Believe Its

Categories     Breakfast

Time 35m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 13

2 cups Robin Hood Nutri Flour Blend or 2 cups all-purpose flour
1 tablespoon baking soda
cinnamon, to taste
pumpkin pie spice, to taste
1 ripe and large banana, mashed
1 cup nonfat plain yogurt
1/2 cup skim milk
2 tablespoons brown sugar
1/2 tablespoon canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
splash banana flavoring (banana extract)
1 small banana, chopped

Steps:

  • Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
  • Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
  • Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
  • Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
  • Flip pancakes when cooked on the first side, cook the second.
  • Enjoy with syrup.

Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9

YOGURT PANCAKES



Yogurt Pancakes image

Make and share this Yogurt Pancakes recipe from Food.com.

Provided by LoveBakedIn

Categories     Breakfast

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups yogurt
1/2 cup milk
2 eggs
2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons margarine, melted

Steps:

  • Beat the eggs slightly and then combine all the ingredients and mix well.
  • Fry on a hot, greased griddle until bubbles form.
  • Turn over and cook until done.
  • Serve warm with butter, fruit or syrup.

Nutrition Facts : Calories 280.6, Fat 9.2, SaturatedFat 3.5, Cholesterol 75.5, Sodium 475.6, Carbohydrate 39, Fiber 1.1, Sugar 6.1, Protein 9.9

YOUR CHOICE YOGURT PANCAKES



Your Choice Yogurt Pancakes image

You can vary the flavor in these by using any flavor of yogurt you please! A basic and very versatile recipe. You can add any fruit you like, if you want to add fruit- try raspberries with lemon yogurt! Yum!

Provided by Roosie

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar (optional)
1 cup yogurt, your choice of flavors
1/2 cup milk or 1/2 cup soymilk
1 egg, beaten
1 tablespoon oil or 1 tablespoon butter, melted
1/2 cup fruit (fresh or frozen) (optional)

Steps:

  • Combine the dry ingredients (flour, salt, powder and soda) in a medium bowl.
  • Combine the wet ingredients (yogurt, milk, egg and oil) in a large bowl.
  • Combine the wet ingredients with the dry and mix until just blended.
  • Heat a hot lightly oiled or nonstick skillet over medium heat.
  • Add about 1/4 cup batter per pancake and cook until bubbles form and edges are beginning to be cooked.
  • Flip and cook other side until done.
  • Serve hot with maple syrup, fruit or your choice of condiments.

Nutrition Facts : Calories 438.3, Fat 16, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1200.5, Carbohydrate 57, Fiber 1.7, Sugar 6, Protein 15.8

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