Whole grain pancakes with berries and coconut yogurt

Good morning! Today, I want to share with you two delicious pancake recipes that I recently discovered. These pancakes are not your ordinary pancakes – they are made with Greek yogurt and whole wheat flour, making them a healthier alternative. Trust me, you won’t even notice the difference in taste.

Whole Wheat Greek Yogurt Pancakes

These fluffy pancakes are perfect for a lazy Sunday morning brunch or a quick weekday breakfast. They are easy to make and packed with protein, fiber, and healthy antioxidants.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon honey or maple syrup
• 1 cup Greek yogurt
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk the honey, Greek yogurt, milk, egg, and vanilla extract together until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a nonstick griddle or skillet over medium heat. Scoop 1/4 cup of batter into the skillet for each pancake.
5. Cook until the edges start to dry and bubbles appear on the surface. Flip and cook until golden brown on both sides.
6. Serve hot with your favorite toppings – I like to use fresh berries and a drizzle of pure maple syrup.

Yogurt Pancake Recipe

If you’re looking for a lighter and fluffier pancake recipe, this one is for you. These pancakes are made with plain yogurt, which adds a tangy flavor and a light texture to the batter.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups plain yogurt
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the yogurt, eggs, milk, and oil together until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a nonstick griddle or skillet over medium heat. Scoop 1/4 cup of batter into the skillet for each pancake.
5. Cook until the edges start to dry and bubbles appear on the surface. Flip and cook until golden brown on both sides.
6. Serve hot with a dollop of whipped cream and your favorite fruit. I recommend sliced strawberries and bananas.

That’s it for today’s pancake recipes. I hope you enjoy making and eating them as much as I did. Let me know in the comments which recipe you like better, or if you have any other pancake recipes to share.

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