Description:
I love easy and I love healthy. This 5 ingredient recipe is both!
They came out fluffy even though they were made with whole wheat. I used pastry whole wheat flour. Pastry Wheat is made from softer wheat berries. I grind our own flour, but you can buy pastry wheat in health food stores and coops. It doesn't bake up as heavy as regular whole wheat. Pastry wheat is great to use for pancakes, muffins and cookies when you don't want to use white flour. Always store your whole wheat flour in the freezer.
Ingredients:
1 C non fat plain yogurt
1/3 C vanilla almond milk
1/2 t baking powder
1/4 t baking soda
1 C whole wheat pastry flour
Directions:
Simply mix the ingredients in the above order in a bowl. Heat a non-stick griddle and use a little bit of butter or Smart Balance so the pancakes won't stick. Pour in the batter to the size and shape you like. Wait for the edges to firm up and light bubbles start to break the surface. Flip your pancake to brown and cook the other side.
Serve with syrup or other toppings and enjoy!
3 comments:
mmmmmm They do look good! Now I want pancakes!
sounds yummy.....i have a recipe for non phosphorus baking powder, and I found an alternative yogurt, soy yogurt, so I can probably adapt this recipe.....thanks.
they look yummy
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