Whole Wheat Pancakes

I always like to make pancakes on Sundays.  Our favorite is chocolate chip pancakes, but those aren't always the healthiest option, and with all of my effort of working out and running, I didn't want to undo all of my work. I set out to find a cleaned up recipe for pancakes that was easy to make and healthier than using something with white flour.  I spent quite awhile looking through recipes that use whole wheat flour, coconut flour, no flour.  The one I used and loved was actually inspired from the side of the flour package.  It is very filling and I didn't miss the white flour at all.  This is my new go-to recipes for the weekends.


Ingredients:

1 cup of whole wheat pastry flour (I like Bob's Red Mill)
1/2 tsp baking soda
1 1/4 tsp baking powder
1 egg
1 cup almond milk (unsweetened is best, but sweetened almond or skim milk works too)
1/2 cup Fage non-fat greek yogurt

Directions:

Preheat stove Mix dry ingredients; whisk wet ingredients in a separate bowl and then combine with dry ingredients until well mixed.  Fold in chocolate chips, blueberries, or other fruit if desired.  Cook on low to medium low heat until bubbles form, and then flip and cook until golden. Topping ideas: fresh fruit, pure maple syrup, coconut butter, or agave syrup.  Pancakes reheat well if you freeze leftovers and then heat them for 45 second- 1 minute on 1/2 power.


Tip!  Using an ice cream scoop for the batter makes it super easy to get perfect size pancakes (use a small scoop for mini pancakes or regular scoop for traditional size.)