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Yogurt Pancakes

A nutritious twist on traditional pancakes, using yogurt and whole-grain flour for a delicious and healthier breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup whole-grain flour Increase fiber and nutrients
  • 1 cup yogurt Enhances fluffiness and nutrition
  • 1 cup milk Use plant-based for dairy-free option
  • 1 teaspoon baking powder Leavening agent
  • 1 tablespoon honey Natural sweetener, adjust to taste
  • 2 large eggs Can substitute with flaxseed for vegan option
For the Toppings
  • 1 cup fresh fruits (e.g., bananas, berries) Add natural sweetness and nutrients
  • 1 tablespoon nut butter Healthy fat source
  • 2 tablespoons pure maple syrup Use sparingly for sweetness

Method
 

Preparation
  1. In a bowl, mix the whole-grain flour and baking powder.
  2. In another bowl, whisk together the yogurt, milk, honey, and eggs.
  3. Combine the wet ingredients with the dry ingredients and stir until just combined.
Cooking
  1. Heat a nonstick skillet over medium heat and lightly grease it.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve the pancakes warm topped with fresh fruits, nut butter, and a drizzle of maple syrup.

Notes

Consider using various flours (like almond or oat) for different flavors and nutrients.