Empty My Fridge
Whole Wheat Pancakes
Ingredients
- Whole wheat flour2 cups
- Baking powder2 tsp
- Baking soda½ tsp
- Salt½ tsp
- Cinnamon · ground½ tsp
- Greek yoghurt1 cup
- Milk1
- Maple syrup¼ cups
- Egg2
- Vanilla1 tsp
- Coconut oil · melted3 tbsp
- Butter
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined. Whisk in the oil.
- Pour the wet ingredients into the dry and gently whisk until combined; no dry flour should remain at the bottom. Small lumps are fine. Let the batter rest for 5 minutes to thicken.
- Heat a griddle or large skillet over medium heat and grease it generously with butter or nonstick spray. Pour in a heaping 1/4 cup of batter per pancake.
- Cook until the edges look set and holes appear on the surface around the border, about 2 minutes. Flip and cook until cooked through, about 1 to 2 more minutes. Grease again before each new batch if needed.
- Keep finished pancakes warm in a 200°F (93°C) oven, preheated, until all are cooked. Serve right away with your favourite toppings.
- Leftovers keep covered in the refrigerator for up to 5 days.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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