These may be my new favorite pancakes…and I’ve made a lot of pancakes in the last few years! Typically, we think of buttermilk pancakes as the holy grail of pancakes. However, recipes that use yogurt (or sour cream), actually have more of that sour buttermilk flavor than pancakes made with buttermilk alone. Besides the flavor, buttermilk is also acidic and activates the leavening agents, giving you light, fluffy pancakes. Yogurt is acidic too, and so by using yogurt we get the best of both worlds – more buttermilk flavor and the light, fluffy texture! It’s win-win =). I used a combination of oat, spelt, and white whole wheat flour which gave a pancakes a wonderful multi-dimensional flavor, without making the pancakes heavy or waxy as some whole wheat pancakes tend to be. These are just as light and fluffy as any pancakes you’ll see. They’re so good you’ll want to have these pancakes for every meal ;). Enjoy!

Multi-grain Greek Yogurt Pancakes 

1/2 cup quick oats
1/2 cup spelt flour
1/2 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup plain nonfat Greek yogurt
3/4 cup skim milk
1 egg
2 tbsp sugar
1 tsp vanilla extract

1. Place oats in food processor or blender and process until finely ground.
2. In large bowl, whisk together ground oats, spelt flour, wheat flour, baking powder, baking soda, salt, and sugar.
3. In separate bowl, whisk together yogurt, milk, egg, and vanilla. Pour into the dry ingredients and mix until just combined. Let batter sit while skillet preheats.
4. Preheat a non-skillet or griddle over medium high heat. Using a 3 tbsp scoop, place batter onto preheated skillet. Cook until bubbles form in the surface of the pancake and the underside is golden-brown. Flip and cook until golden-brown on both sides. Yield 18 pancakes.

Nutritional info (per pancake): 50 calories; 0.5 g fat; 8.8 g carbohydrates; 1.0 g fiber; 3.1 g protein.

Categories: Breakfast, Pancakes

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