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.
- Serves: 3
- Serving size: 6 mini pancakes
- Calories: 286
- Fat: 5.7g
- Carbohydrates: 48.9g
- Sugar: 13.5g
- Fiber: 2.6g
- Protein: 9.2g
- 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
- 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.