...based on a classic whole wheat pancake recipe, plus the addition of Greek yogurt to complement the essential elements of a comforting, wholesome pancake. 
These pancakes are delightful. I made them once by combining a few recipes (as you do), jotting down the ingredients as I went. They turned out so delicious and flavorful that I decided to remake them this weekend for ze blog, and I was happily surprised to remember—I didn't have to add any sugar to them. 

(Sure, they got topped with maple syrup, but hey. Good start.)

The yogurt and pecans pack them with protein, and the whole wheat flour and sprinkled wheat germ make them deliciously hearty. 
I'm not sure how to describe these pancakes—they're rich and buttery and pancakey, and I want to say the yogurt adds a little tang to them, but I'm not sure if tang is an adjective people usually look for in a pancake description. 

So if that doesn't entice you, pretend I didn't just write that and make them anyway! I promise you won't be disappointed. 
The star flavors in these pancakes are rich yogurt, comforting cinnamon, and the slight nuttiness from just a hint of chopped pecans. 

Since there's no added sugar in this recipe, there's a generous amount of vanilla. 


Be sure it's a decent quality vanilla extract; it makes all the difference and the flavor really comes through. 


I'm currently in love with this guy.   --->
Ingredients

1 c. + 2 Tbsp. whole wheat flour
1 tsp. salt
1 tsp. cinnamon
scant 1 Tbsp. baking powder
1/4 c. pecans
3/4 c. milk
1 1/4 tsp. vanilla
1/2 c. plain Greek yogurt
1 large egg, lightly beaten
1-2 Tbsp. wheat germ
1. In large bowl, sift together flour, salt, cinnamon, and baking powder. Set aside.

2. In another bowl, mix together milk, vanilla, yogurt, and egg until smooth.

3. Add wet ingredients to flour mixture until just combined. Fold in pecans. Let batter set for 5 minutes.

4. Melt butter on griddle over medium-low heat. Pour 1/3 c. batter per pancake, sprinkle with wheat germ. 

5. Cook on one side until air bubbles begin to form, about 2-4 minutes. Flip pancake, and continue to cook until done, about 1-2 minutes. 

6. Serve warm with your favorite toppings! 
Picture
A little Zoka Coffee cameo for my Seattle friends! :)

Enjoy! 
 


Comments

How good you made these yogurt pancakes. It is so hard for me to think about such variation especially in food. You can also add peanut butter in it for getting the unique taste. Both the curd and butter give you the perfect taste and everyone will love them.

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I love eating pancakes since I was kid, but now it seems unhealthy. This recipe of whole wheat yogurt pancakes of yours seems healthy enough. It also looks very delicious. I'll definitely ask my mom to bake it for me. I wish it would taste as good as it looks. Also, making pancakes into something very healthy is very generous of you. I'll be now able to eat pancakes again all because of this wonderful recipe. I hope you would post more healthy recipes like this!

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Yogurt is a better use than refined sugar, because refined sugar has no vitamins and minerals where in contrary, the yogurt contains vitamins and minerals that fights carcinogens in the gastrointestinal tracts. So as a mother and a food nutritionist, I'd prefer this kind of recipe. Thanks for sharing it though.

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01/24/2017 3:25am

My mom making perfect one pancakes! I like them so much. Will show her your recipe ;)

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Yogurt pancakes? Sounds pretty amazing to me. I should try this recipe I suppose.

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