Ingredients
The following ingredients have 4 Servings
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons coconut sugar (you may use granulated sugar, if preferred)
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 and 3/4 cups almond milk or skim-milk
- 1 cup low-fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 3/4 cup sprinkles
- Maple syrup and/or fresh whipped cream, for serving
Instruction
- In a large bowl add both flours, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, Greek yogurt, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the sprinkles, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for 3 to 4 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream, and/or extra sprinkles.
