WHOLE WHEAT VANILLA YOGURT PANCAKES

Whole Wheat Vanilla Yogurt Pancakes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

1 cup buttermilk (or 1 tablespoon vinegar plus enough milk to make one cup total)
3/4 cup lowfat vanilla yogurt plus more for topping
1 tablespoon vanilla extract
2 eggs
3 tablespoons unsalted butter (melted)
2 cups whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Pure maple syrup or berries for topping (if desired.)

Steps:

Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the dry and stir just until blended.
Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.