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–+ servings

Whole Wheat Yogurt Pancakes

Jennifer Lynn-Pullman
Pancakes lightened up with yogurt instead of oil.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 135 kcal

Ingredients
  

  • ½ cup All Purpose Flour
  • ¾ cup Whole Wheat Flour
  • ⅓ cup Carnation Dry Milk
  • 1 cup Skim Milk
  • 1 Large Egg
  • ¼ teaspoon Vanilla Extract
  • 2 teaspoon Baking Powder
  • ½ tablespoon Granulated Sugar
  • ½ tablespoon Brown Sugar
  • ⅛ cup Mini Chocolate Chips
  • ¼ cup Vanilla Fat Free Yogurt

Instructions
 

  • Combine all dry ingredients in a medium size bowl. Combine all wet ingredients in a seperate bowl. Make a well in the center of the dry ingredients. Slowly pour the wet ingredients into the well. Mix just until all ingredients are combined. The batter should have lumps.
  • Spoon pancake batter into a heated greased skillet ( I use a pat of Promise Light Spread). Sprinkle in 5-6 mini chocolate chips per pancake. Flip pancakes to cook the other side when bubbles begin to appear.

Nutrition

Serving: 8gCalories: 135kcalCarbohydrates: 23gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 26mgSodium: 58mgPotassium: 0mgFiber: 1gSugar: 8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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