These pancakes are surprisingly fluffy, considering they’re made with whole wheat flour.
Makes 9 pancakes
½ cup whole wheat flour
½ cup (8 TBS) PB2
2 TBS sugar
0.5 tsp salt
2 tsp baking powder
1 egg, lightly beaten
0.5 cup VOSKOS Greek yogurt, plain low fat
0.5 cup reduced fat milk
1 TBS olive oil
0.5 TBS vanilla
1. Mix dry ingredients.
2. Mix liquid ingredients separately.
3. Slowly pour liquid over dry mixture and mix gently. Do not over mix – batter should remain lumpy.
4. Heat a 12-inch skillet over medium heat for 4 minutes. Spray with nonstick spray. Pour ¼ cup batter onto 3 spots on the skillet. Cook until large bubbles begin to appear, about 2 minutes. Flip and cook until golden-brown on the second side, about 2 more minutes.
Nutrition per pancake
96 calories, 4 grams fat, 10 grams total carbohydrates, 1 grams fiber, 4 grams sugar, 5 grams protein.