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Yogurt Pancakes

 These are our go to (somewhat healthy) pancakes. Normally, we make a batch, eat them fresh that day and then freeze the rest for later use. Once frozen, they take a quick re-heat and our kids devour them for breakfast (or a snack) with maple syrup!


1 cup white flour

1 cup whole wheat flour

2 1/2 tsps white sugar

2 tsp baking powder

1 tsp baking soda

2 eggs (lightly beaten)

2 cup greek yogurt

2 tsp vanilla

1/2 to 1 cup unsweetened almond milk


In a large bowl, mix together all dry ingredients - flour, sugar, baking powder and baking soda. In a separate, medium sized bowl lightly beat eggs. Once eggs are beaten, add vanilla, yogurt and almond milk and mix thoroughly. Add the yogurt/wet mixture to the flour/dry mixture and whisk together until there are no lumps or dry ingredients. At this point, if you find the mixture to be too thick add 1/4 cup more almond milk at a time until you have the right consistency. I find that depending on the thickness of your yogurt, the batter consistency will vary. If this is your first time making these pancakes, try making one pancake to test the batter thickness. To cook, heat a non-stick griddle or pan to medium heat. Once hot, drop 1/4 cup of batter for each pancake. Cook until you see bubbles in the centre of pancake and until bottom side is golden. Flip and thoroughly cook the other side.

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