Whole Wheat Greek Yogurt Pancakes

Happy New Year!  I know I haven't posted in almost a month - I'm not sure how you survived without my witty posts.  :)  The holidays kept me pretty busy - Not only with shopping, wrapping and baking treats for my friends, but also with eating and drinking a bit more than usual.  Although I made sure to get in some extra workouts to try and offset the extra calories, I still feel I need to eat a little more cleanly to get back on track and stay there.

This morning I woke up craving pancakes.  I have lots to do today in preparation for my trip to Disney this week and I thought pancakes would be a great choice to hold me over while I clean, do laundry and pack.  I decided to make whole wheat pancakes but wanted to beef up the protein a bit for more staying power.  I thought Greek yogurt would be the perfect choice to add protein without adding a lot of fat or calories.  I simply replaced the oil with a 1/2 a cup of plain, nonfat Greek yogurt and I didn't even miss the oil.  The only difference I could see is that they didn't brown as nicely as pancakes with oil but the taste and texture was spot on.

These were great with berries and maple syrup.  I actually used the agave/maple syrup blend from Trader Joe's - Love it!  I'm off for a run!  I hope everyone has an awesome 2012!

Whole Wheat Greek Yogurt Pancakes

1 cup whole wheat flour
1 3/4 - 2 cups all purpose white flour
2 t baking powder
1 t baking soda
1 t salt
Scant 1/4 cup sugar
2 cups of nonfat buttermilk (or pour 2 T of a mild vinegar in a measuring cup and fill with skim milk and let sit at room temperature for about 30 minutes)
1/2 cup plain nonfat Greek yogurt
1 egg white

Preheat a griddle or skillet.  In the meantime, add the flours (starting with just 1 1/2 cups of the white flour) through the sugar to a bowl and whisk to combine.  Add in the buttermilk, yogurt and egg white. Whisk to combine and add additional flour as needed.  I had originally added only one cup then needed to add an additional 3/4 to get the proper consistency.  Once combined, let the batter sit for about 10 minutes.

Pour by the ladle full onto the preheated skillet or griddle.  Cook until tiny bubble form all over the pancake.  Flip and cook for another 90 seconds or so - Until you lightly press on the pancake and it springs back.

Serve as desired.  Enjoy!

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