Whole Wheat Yogurt Pancakes

Weekends have started being more relaxed for me these days, with the change in weather. And now that early morning workout regime has shifted to a full fledged hour long fitness session at my gym, I tend to get up not so early these days. Otherwise, I am an early riser (read before sunrise here), who would not sleep for long hours in the morning, even on weekends. I have been stressing upon eating right these days, so definitely that has called for less of refined sugar, less of refined flour and less of junk food. This change in eating habit is making me feel more energetic and lighter during the day. In fact, I don’t feel any temptation to eat anything bad. I feel even more satiated and relaxed. It was one of those relaxed weekend, when I thought of cooking these healthy whole wheat yogurt pancakes, which I served with some wildflower honey, whipped greek yogurt and seasonal red ruby pearls of pomegranate. Yogurt gives these pancakes  a lighter texture and makes them fluffy. They taste not only delicious but are filling too, owing to the whole wheat flour which goes into. They are a perfect recipe to enjoy over a weekend. Make them as brunch or an early breakfast. 

Whole Wheat Yogurt Pancakes

2015-11-06 21:45:03

Whole Wheat Yogurt Pancakes

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Ingredients

1. 3 cups whole wheat flour
2. 2 tsp baking powder
3. 1 tsp baking soda
4. 1 tsp vanilla bean paste
5. 1/2 tsp salt
6. 1 1/2 cups plain yogurt
7. 1 1/2 cups milk
8. 4 eggs
9. 4 tbsp butter, melted and cooled plus additional for pan
10. Honey, whipped greek yogurt and pomegranate seeds, to serve

Instructions

1. In a large bowl, mix flour, baking soda, baking powder and salt and keep aside.
2. In another bowl, whisk together yogurt, milk, eggs, vanilla bean paste and butter.
3. Add the wet ingredients into the dry ingredients and mix lightly. It is ok, if there are any small lumps remaining in the batter. Do not over mix. Set aside for 5 to 10 minutes.
4. Heat a cast iron griddle or skillet over medium high heat. When a drop of water on the pan sizzled and evaporates, coat the pan with butter lightly.
5. Pour about 3 tbsp batter on the pan, dragging the spoon in a round. Cook for 1 to 2 minutes per side, until deep golden.
6. Serve with honey, yogurt and pomegranate seeds.

By Himanshu Taneja

Adapted from Yogurt Culture by Cheryl Sternman Rule

Adapted from Yogurt Culture by Cheryl Sternman Rule

The White Ramekins http://thewhiteramekins.com/