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My first post – Whole Wheat Yogurt Pancakes

Good afternoon!

You’ll have to forgive me, but this is my first blog and first post.  I maybe making some changes here and there because I am still learning to navigate through this.  But I thought I would start off with one of my favorite recipes, Whole Wheat Yogurt Pancakes.

 I started my morning with a healthy breakfast, and hit up the local Farmer’s Market and ended my afternoon with some shopping from White House Black Market.  Yes I was a bad girl, but clothes are so pretty.  he he Well anyway here’s today’s recipe.  I hope you try it and enjoy it as much as my Step-daughter Jenny and I do.  Let me tell you first, you should so top this off with some strawberry jam and maple syrup.  It’s pure heaven.  I’ll share my recipe for my quick jam sometime soon!  Enjoy!!

Makes 8 good size pancakes – serves 2, unless your really hungry!

3/4-cup 0% Greek Yogurt ( I love Trader Joe’s Greek Yogurt)
1/2-cup Egg whites (I used the ones in the container) 
1/2-tsp Baking Soda
 1/2-cup Whole-Wheat Pastry Flour
1/2-tsp Vanilla Extract
1/2-tsp Almond Extract
1/2 tsp sugar
Add ins: You can fold in your berries, nuts ect….


1.) Mix Greek Yogurt, Egg Whites & Vanilla Extract into a small bowl

2.) In a separate bowl combine Flour, Baking Soda, Sugar, & Salt

3.) Combine and whisk till evenly mixed

4.) Fold in Berries ect…

5.) Place 1/4-cup batter onto non-stick skillet (I spray with cooking spray for each batch) and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.

About 1-2 minutes on each side

Not bad states for 4 pancakes!

Calories 179.1  Total Fat 0.6 g  Sodium 396.0 mg  Potassium 156.8 mg  Total Carbohydrate 27.0 g     Dietary Fiber 4.0 g  Sugars 1.2 g  Protein 16.3 g

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