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Whole Wheat Yogurt Pancakes is for Breakfast.

Whole Wheat Yogurt Pancakes takes 10 minutes to prepare.

Whole Wheat Yogurt Pancakes takes 10 minutes to cook.

Whole Wheat Yogurt Pancakes makes 10 servings.

The ingredients for Whole Wheat Yogurt Pancakes are:

1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 Tbsp sugar

1 large egg
1/2 cup whole milk yogurt (can sup FF, for less calories)
Approx 1/2 cup + 2Tbsp water
2 Tbsp buter, melted & slightly cooled

Here is how you make Whole Wheat Yogurt Pancakes:

Combine dry ingredients, including sugar, whisk to break up any lumpsCombine wet ingredients, reserving the extra 2 Tbsp waterPour wet ingredients into dry and mix to just incorporate. Add extra two Tbsp of water as needed to get the consistancy of batter you would like. Thicker batter will make puffier pancakes. Do not overmix until all batter is fully incorporated - just set aside to let rest for 5-10 minutes.Heat a griddle or pan and and spray with non stick pan or a little butter. Drop batter into 3" rounds and cook until bubbles start popping on the surface, then flip. Makes 10-12 3" pancakesExtras can be frozenNumber of Servings: 10Recipe submitted by SparkPeople user EDEROSIER01.

The nutritional information for Whole Wheat Yogurt Pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 87.9

• Total Fat: 3.2 g
• Cholesterol: 28.0 mg
• Sodium: 209.8 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 1.7 g
• Protein: 3.2 g