We woke up this morning to a gloomy, rainy, windy Saturday. The nice part about the rain is that it has that “almost spring” smell. The humidity is high and heavy (which is a strangely welcome feeling)and the scent of new flowers is in the air. It seemed to be the perfect morning for some lazy-day pancakes.
Pancakes make very few appearances at our breakfast table. After making this recipe, I think that will change. These pancakes have the nutrition of whole wheat flour, yogurt and olive oil. They are light and full of flavor, without being dry. I made enough to make 3 batches and am keeping the extra around for the next time we want to have pancakes. The recipe below makes enough of the dry mix to make about 36 pancakes. These are SO easy and delicious. I hope you’ll try them!
Whole Wheat Yogurt Pancake (Dry Mix)
3 cups whole wheat flour
3 cups white flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon salt
Combine all ingredients in a large bowl. Transfer to an airtight container.
Whole Wheat Yogurt Pancakes
2 cups of the dry pancake mix (recipe above)
2 eggs, separated
4 tablespoons olive oil
1 cup buttermilk
1 cup plain yogurt
2 teaspoons honey
lemon zest from one lemon
Place the 2 cups dry mix in a large bowl. In a small bowl, whisk the egg whites, buttermilk, yogurt, honey and lemon zest. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!
Heat 1 tablespoon of oil in a medium non-stick pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake.
Serve with maple syrup or fruit topping.
I hope this recipe cheers up any rainy Saturday morning you wake up to! For the hubby and myself, this recipe was the perfect way to kick of a relaxing Saturday at home.