Why are pancakes so yum?
Maybe because similar to cake, you can make a million versions and they always taste incredible. Sweet, savory, melt-in-your mouth, hearty, and always lovely.
These particular pancakes were actually a happy accident. Last weekend I was babysitting and was experimenting with different pancake recipes for the kids. After cooking them, I realized that I had forgotten to add the egg to the batter! But no worries, these pancakes totally work without any eggs… they’re fluffy, moist, tender, and slightly sweet.
I love recipe success.
I also love these two. Adorbs.
These whole wheat pancakes are made with vanilla yogurt, applesauce and mini pancakes. I used a blended Greek Vanilla yogurt, but I’m certain that any yogurt would work well.
You can change up the ingredients, too! Add in some coconut or berries, use a different flavor of yogurt for a hint of sweetness. Make them your own.
I prefer mine with dark chocolate chips and topped with creamy peanut butter and a drizzle of maple syrup. HEAVEN ON EARTH.
Make them this weekend for yourself or your kids! Stick the extra pancakes in the freezer to reheat throughout the week.
Enjoy!
More pancake recipes you’ll love:
Fluffy Whole Wheat Zucchini Bread Pancakes
Whole Wheat Banana Bread Pancakes with Chocolate Chips
Oatmeal Blueberry Yogurt Pancakes
Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes
Fluffy Greek Yogurt Blueberry Pancakes with Strawberry Maple Syrup
Mini Whole Wheat Vanilla Yogurt Dark Chocolate Chip Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup nonfat vanilla greek yogurt (any dairy yogurt should work!)
- 1/2 cup unsweetened natural applesauce
- 1 cup unsweetened vanilla almond milk (or soy, skim, coconut)
- 1 teaspoon vanilla
- 1/4 cup dark chocolate chips
- coconut oil or nonstick spray, for cooking
Instructions
- In a large bowl whisk together whole wheat flour, baking powder, baking soda, and salt.
- In a separate medium bowl, combine yogurt, applesauce, milk and vanilla and stir until smooth. Combine wet and dry ingredients and stir until smooth.
- Heat a large nonstick pan over medium heat and lightly coat with coconut oil or nonstick cooking spray. Drop 2-3 tablespoons (a bit less than 1/4 cup) of pancake batter into pan to make mini pancakes. Add a few chocolate chips to each. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter.
- Top with fruit, maple syrup, or peanut butter! Makes about 18 mini pancakes, 6 pancakes each.
12 comments
Love em! And I had SO MUCH Greek yogurt to use up before my trip – wish I would have made these. Fabulous!
Love these! Thanks for sharing!
Boy, do I love pancakes! These sound wonderful and I like the addition of Greek yogurt!
Hoooray pancakes!!! I love greek yogurt in pancakes and these look delicious!
I love all the healthy yumness going on in these pancakes! Especially with some PB on top… so yum.
These sound awesome! Love these.
MMMMM!
I’m so into making fun pancakes lately and I am all over the greek yogurt and applesauce in these! Did zucchini this morning and no one noticed, so these should go over amazingly well! Can’t wait to try!
These look like the perfect little pancakes! Gotta love when a recipe is an amazing accident! 🙂
Greek yogurt combined with baking powder makes for super fluffy pancakes. I’ve made a million flavor versions but have never experimented with an egg-free batter. I can’t wait to try them. Thanks! 🙂
Oh, these pancakes look perfect!!
Made these this weekend…for both breakfast and dinner as advised 🙂 Delish for both meals. Definitely keep the pancakes mini, a few of my bigger pancakes were getting soggy centers. Will make these a weekend breakfast staple.