This pancake recipe only requires you to throw 2 items in your grocery cart—all-natural whole-wheat pancake mix and yogurt. Forget the eggs and oil that’s traditionally used in pancake recipes, and simply grab a container of wholesome yogurt. Unlike oil, yogurt is packed with calcium and protein, helping you start the day off right. And this is the perfect breakfast option for those who avoid eggs. For a delicious protein kick, we like to add chopped walnuts to the batter.
Within minutes, you’ll have yourself one heart healthy breakfast!
Serves 2 (makes 4 pancakes)
– 2/3 cup all natural whole-wheat pancake mix
– 2 Tbs. yogurt featuring the Real California Milk Seal (we suggest maple flavored yogurt, but your favorite flavor will work—even plain!)
– 1/4 cup plus 2 Tbs. water
– 1/8 tsp. cinnamon (optional)
– 1/4 cup chopped walnuts (optional)
In a medium bowl, combine the pancake mix, yogurt, water, and if desired, cinnamon, and walnuts.
In a large non-stick pan, melt enough butter to coat the pan on medium heat. Using a large spoon, ladle the batter onto the pan, forming as many pancakes as possible without them touching.
Flip the pancakes once you see medium-sized bubbles forming on the edges, about 1.5 minutes. Remove from the pan when a golden color is achieved, about 1 minute more. Work in batches, adding butter to the pan if necessary.
Serve immediately, with an optional dollop of yogurt and a sprinkling of chopped walnuts.
By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time