Here are the wet ingredients. When I make a double batch, I only use 4oz. Of yogurt and eat the rest while I'm cooking. If you use liquid eggs, you need 2 TBS for one egg. Blueberries I ADD LAST.
I like to save time so I line up my sandwich baggies and make about 10 bags of just the dry ingredients. So, just grab a Baggie, add wet ingredients and pancakes are ready in 10 minutes.
Whisk dry ingredients with no lumps. Another bowl whisk wet ingredients. Combine wet and dry ingredients until moistened. Heat griddle over medium heat.
Pour about 1/4 cup per pancake. Cook for 1-2 minutes or until bubbles form, then flip and cook until golden brown.
After your first batch. If they are too thick, you can add Small amounts of water. I like them thick. FYI, I love my non-stick griddle pan. No more oil spray and added calories.
I also poke a small slice with my spatula and flip again to make sure they cook thoroughly inside.
Here they are. They are not pretty, just good. Just give me a slice of turkey bacon and a cup of coffee and I am set to go!
- 1/2c Whole wheat flour
- 1.0Tbsp Sugar
- 1/2tsp Baking soda
- 1/4tsp Salt
- 1.0 Egg or egg substitute
- 1/4c Yanilla yogurt (I use Greek yogurt)
- 1/4c Water
- 1.0Tbsp Canola oil, grape seed oil or rice brand oil)
- 1/4tsp Vanilla extract
- Optional, add your favorite fruit
- Makes 6 pancakes