Sugar-free Yogurt Pancakes

Do you have some yogurt kicking around the fridge?

Looking for a sugar-free breakfast option that your little one can easily eat with his/her fingers?

Wishing you could make wholesome pancakes that you can freeze for a quick breakfast or snack option?

I have a wonderfully light, fluffy and oh-so easy recipe for all your pancake needs!

This recipe will make approximately 20 medium sized pancakes and you can double or even triple it if need be.  The ingredients are simple and I’m willing to bet that you have all of them on hand right now.  I made these Saturday morning and they were a bit hit with the kids.  Lighter than whole grain pancakes, you can easily substitute a whole wheat flour (rather than the whole wheat pastry flour I used) to produce a more dense, hearty pancake.  I’m on a whole wheat pastry flour kick right now, having accidentally picked up a bag instead of the regular whole wheat flour I usually buy.  This recipe is actually on the bag although I totally tweaked it.  My accidental purchase has been a good thing and I think I am going to continue to use this flour all the time.  Mind you, my favorite hearty stick-to-the-ribs pancake mix/recipe by far is still the buckwheat pancake mix that Hodgson Mills puts out.

So without further rambling….

[print_this]Fluffy, Yummy, Sugar-Free Whole Wheat Pancakes

Ingredients: contains egg, dairy and wheat

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • dash of ginger
  • 2 cups whole milk (you could sub. with rice/almond/soy milk if desired)
  • 1 tablespoon vanilla extract
  • 2 eggs *
  • 1 cup plain yogurt (I used whole milk French vanilla by Stonyfield Farms)

Directions:

Combine all of the  dry ingredients in a large mixing bowl and set aside.  I took the time to sift all of the dry ingredients together but you can skip this if you want.

Combine the wet ingredients in another bowl and whisk together until a bit frothy.

Fold the liquid mixture into the dry mix and stir until just combined.

Using a 1/4 cup measuring cup, pour batter onto a heated frying pan or griddle.  You can use vegetable or olive oil or butter to lightly grease the pan/griddle.

Flip pancakes when they have bubbles throughout.

Freezes well

* Use the following as an egg substitute:

1 banana per each egg
1/4 cup apple sauce per each egg
The above will impart the flavor of the fruit into the recipe and will affect texture a bit; you will have a denser, less fluffy pancake.
1 tablespoon of ground flax seeds mixed with 2 to 3 tablespoons of hot water – allow to thicken and cool then use.

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Enjoy!