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Categories:
whole wheat flour baking soda baking powder salt honey yogurt low-fat milk light olive oil vanilla egg
Viewed: 50 - Published at: a year agoIngredients
- 1/2 cups Whole Wheat Flour
- 1/4 cups Cornmeal
- 1/4 cups Wheat Germ
- 1/2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoons Table Salt, Not Kosher Salt
- 2 Tablespoons Honey Or Agave Nectar
- 1/2 cups Fat Free Or Low Fat Greek Yogurt
- 1/2 cups Low Fat Milk
- 2 Tablespoons Light Olive Oil Or Canola Oil
- 1-1/2 teaspoon Pure Vanilla Extract
- 1 whole Large Egg
Method
- 1. Preheat the oven to 200°F; have an oven proof platter ready in the oven to keep cooked pancakes warm while you finish your batch. In a small bowl whisk together flour, cornmeal, wheat germ, baking soda, baking powder, and salt.
- 2. In a medium bowl, whisk together honey, yogurt, milk, oil, vanilla and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix).
- 3. Heat a large skillet or griddle over medium heat. Using a paper towel folded and moistened with canola oil, rub the griddle with very light coat of oil.
- 4. Spoon about 3 tablespoons of batter onto the oiled griddle, using the back of a spoon to spread the batter into a round pancake shape. (*Hint: if you spray the back of the spoon with cooking spray, it won't stick to the batter).
- 5. Cook until the top surface of the pancakes has some bubbles. Flip over and cook until the other side is lightly browned, 1 to 2 more minutes. Transfer to the platter in the oven and repeat with the remaining batter. Serve warm.
