My family loves pancakes, especially on Sunday mornings, so I wanted to find a way to make these fluffy pieces of heaven as healthy as possible. I found a recipe for Perfect Pancakes from the Chobani Kitchen website. To make them even more perfect I decided to use a little bit of whole wheat flour in place of some of the white flour. They turned out thick, moist, and super delicious. My husband and kids ate all of them and were asking for more.
This recipe makes around 12 – 14 pancakes.
Nutritional information (per pancake): 75 calories * Fat 1 * Protein 4 * Fiber 1
1 cup all purpose flour
1/2 cup king Arthur whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg
12 ounces of vanilla Chobani yogurt
1/2 cup milk
2-3 tablespoons of additional milk if needed
Mix all of the dry ingredients into a bowl. In a separate bowl mix the egg, Chobani, and milk together. Make a well in the center of the dry mixture then add in the wet. Stir together till smooth. If you notice the batter is too thick then add in one tablespoon of milk until you get it to a slightly thinner consistency. The batter should be thicker than normal pancake batter but not to thick that it is difficult to manage.
Ladle 1/4 cup of the batter for each pancake onto a griddle on skillet. When you start to see bubbles on top flip.
Serve with pure maple syrup and enjoy!
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