Maple Bacon Whole Wheat Pancakes
Prep time
Cook time
Total time
A healthy, light, fluffy, crispy maple flavored pancake made with yogurt, whole wheat flour and topped with bacon.
Serves: 5 pancakes
  • ½ cup Greek Yogurt, plain
  • 2 egg whites
  • ½ tsp. vanilla extract
  • ¼ tsp. maple extract
  • ½ tsp. baking soda
  • ¼ tsp. stevia
  • ⅛ tsp. salt
  • ½ cup white whole wheat flour
  • 2 slices bacon, cooked, crumbled (I used reduced sodium center cut from Whole Foods)
  1. In a medium bowl add greek yogurt, egg whites, vanilla extract and maple extract ; mix until combined.
  2. In a the same bowl, add baking soda, stevia, salt, and flour; whisk until combined.
  3. Over medium heat, let your non-stick skillet or griddle get warmed. Place ¼ cup batter on to the warmed skillet or griddle, cook until bubbles appear on top and sprinkle with bacon and then flip pancake, cook until lightly golden. approx 2 - 3 minutes per side.
  4. To keep pancakes warm, heat oven to 200F and place cooked pancakes onto a baking sheet and place in the oven until ready to eat.
  5. For fun, top pancakes with an egg of your liking. The combination is delicious!!!
Calories, not including egg or maple syrup: 299, Fat: 3, Cholesterol: 2.5, Sodium: 570, Potassium: 156, Carbs: 48, Fiber: 5, Sugar: .04, Protein: 19
Nutrition Information
Serving size: 2½ pancakes
Recipe by PB + P Design at