Tender Whole Wheat Yogurt Pancakes Recipes

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YOGURT PANCAKES



Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

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.

WHOLE WHEAT BLENDER PANCAKES



Whole Wheat Blender Pancakes image

I am always looking for easy things to feed my kids for breakfast. I love this blender pancake recipe because it is easy, tastes good, and my kids actually like these whole grain pancakes. If you use a high-powered blender (I use a Vitamix®) your blending time will be cut down drastically.

Provided by amyc5

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 9

1 ½ cups milk, divided
1 cup wheat berries
½ cup vegetable oil
1 egg
1 tablespoon baking powder
1 tablespoon agave
1 teaspoon salt
cooking spray
¼ cup mini chocolate chips, or to taste

Steps:

  • Place 1 cup milk and wheat berries in a blender; blend until smooth, 2 to 3 minutes. Add remaining milk; blend for another 2 to 3 minutes. Add vegetable oil, egg, baking powder, agave, and salt; blend until incorporated, about 1 minute.
  • Spray a skillet or griddle with cooking spray and heat over medium-high heat. Drop batter by 1/3 cupfuls onto the griddle; dot with chocolate chips. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 20 g, Cholesterol 19.3 mg, Fat 13.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 355.3 mg, Sugar 5.7 g

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.

BASIC YOGURT PANCAKES



Basic Yogurt Pancakes image

Provided by Nava Atlas

Categories     Breakfast     Brunch     Valentine's Day     Vegetarian     Kid-Friendly     Yogurt     Mother's Day     Birthday     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flaxseeds, optional
1 1/2 cups low-fat yogurt or soy yogurt
1 1/4 to 1 1/2 cups low-fat milk or rice milk
2 tablespoons nonhydrogenated margarine
Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

Steps:

  • 1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
  • 2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
  • Variations
  • Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
  • Fruity pancakes: Add a cup or so of thinly sliced fruits-one kind or a combination-to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
  • Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
  • Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

WHITE WHOLE WHEAT PANCAKES WITH YOGURT BATTER



WHITE WHOLE WHEAT PANCAKES WITH YOGURT BATTER image

Categories     Breakfast     Quick & Easy     Yogurt     Healthy

Yield 8-9 pancakes

Number Of Ingredients 23

Dry Ingredients:
1.25 C (White) Whole Wheat Flour
2.5 Tbsp. sugar
1 tsp. double-acting baking powder (no clumps)
1/4 tsp. baking soda
1/4 tsp. salt (kosher preferred)
Wet Ingredients:
1 egg beaten first (large or xlarge preferred)
2/3 C nonfat yogurt
1/2 C plus 1 Tbsp. milk (1 percent or skim)
1 tsp. vanilla extract
Other Ingredients:
1/4 C dark maple syrup
2/3 Tbsp butter
Hardware and prep:
Heavy nonstick pans, or a skillet, or other appropriate cooking
surface.
1 small bowl.
1 med/lrg bowl.
A large wisk.
A large serving spoon for portioning the batter.
Oven set to warm with a plate inside.
Warm-up maple syrup and blend with butter. Set aside for pouring later.

Steps:

  • Step 1: Warm heavy nonstick, or other appropriate surface on Medium Heat. Make sure oven is set to warm (as low as possible). Step 2: Mix Dry Ingredients (flour,sugar,baking powder,soda,salt) in small bowl. Wisk these dry ingredients together to especially ensure the baking powder and soda are thoroughly and evenly distributed. Step 3: Thoroughly beat the egg into the med/large bowl. Add the rest of the Wet Ingredients (milk,yogurt,vanilla), and mix thoroughly. Step 4: Test the surface temperature of your pans by splashing drops of water onto the surface of the pans. If the drops immediately "dance" or "skip" across the surface, it is too hot. If the drops quickly bubble and sizzle, it is the proper temperature. Step 5: Add the entire bowl of dry to the wet. Quickly but thoroughly mix all with a wisk. The wisk may begin to clog, but should clear up shortly. As soon as the wisk begins to unclog itself from stirring, the batter is ready. Approx 15-30 strokes maximum. You will see small clumps, not big ones (1/4 inch clump is okay). Batter is VERY THICK. Dont overmix. Step 6: Do not rest batter. Immediately spoon onto preheated, slightly buttered skillet or pans. Spoon approximately 1/8 of batter (3-4 inches wide) per pancake. The batter will double or triple in size as it cooks. Spread batter to approx 1/2 inch thick, or wiggle pan to flatten mound slightly. Step 7: Pancakes are ready to flip when bubbles are coming through top; and edges are slightly dry (losing their shine). Monitor pan temperature to maintain approx 2 minutes per side until proper brownness. Keep pancakes (unstacked) in warmed oven until all batches are done. Serves approx 8 or 9 pancakes with a drizzle of syrup/butter mixture. GWP2009-4-15

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