These fluffy pancakes, made with whole wheat flour and Greek yogurt, are perfect for a relaxing breakfast on the weekend.
What does breakfast look like at your house?
During the week my husband and I eat very different breakfast – only coffee unites us. He usually has a peanut butter + honey bread, while I make myself oatmeal with cinnamon and fruit. These days I also like to add a teaspoon of coconut oil (thats good stuff).
Also, we eat while we are still half asleep until the coffee finally kicks in.
The weekends are different though (at least Sundays). We sleep a little longer – so once its breakfast time we are kind of awake and try to make it a really enjoyable time with special food, like waffles or these awesome whole wheat pancakes!
And they have Greek yogurt in them!
I made yogurt pancakes before, when we were in Thailand and didn’t have baking powder or soda – and it worked. This time I made them with whole wheat flour though, so leavening (baking powder in this case) is not a bad idea.
Don’t shy away from these pancakes because they are made with whole wheat flour. I tell you – they are FLUFFY!
Plus, whole wheat flour is good for you. So is Greek yogurt (it doesn’t even have fat). AND… I used melted virgin coconut oil. Which is fat but healthy fat. Which makes these pancakes like triple healthy!
But they really don’t taste like cardboard at all. I didn’t tell my husband that I made these pancakes with whole wheat flour + Greek yogurt and he never noticed they were different from white flour + buttermilk ones.
(Btw, you can substitute canola oil if you don’t have coconut oil)
I hope you are convinced now that you HAVE to make these pancakes, like… tomorrow!
Because they are yummy, fluffy and kind of healthy.
I love my pancakes topped with maple syrup and berries, but chocolate chips, butter and pancake syrup are really great too.
- 2 eggs
- ¼ cup packed brown sugar
- ¼ cup melted virgin coconut oil (or canola oil)
- 2 tsp vanilla
- 1 cup Greek yogurt
- 1 cup milk
- 2 cups whole wheat flour
- 2 tbsp baking powder
- ½ tsp salt
- In a large bowl whisk together the egg and brown sugar until smooth. Add melted coconut oil, vanilla, yogurt and milk. Quickly whisk together.
- Add the flour, baking powder and salt and stir until just combined. If the batter seems too thick, add 1-2 tablespoons of water to thin out.
- Pour about ⅓ cup of batter onto a greased griddle or skillet. Cook until the edges look dry, then flip over and cook for another few minutes until both sides look brown.
- Serve hot with syrup or toppings of choice.
Recipe adapted from Pinchofyum.com
If you happen to be completely out of baking soda or powder but have yogurt at home, try these leavening-free pancakes: