Whole Grain Pancakes – a delicious recipe with Milk, Vegetable Oil, Eggs, Greek Yogurt, Whole Wheat Flour, Flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, whisk together the milk, oil, eggs and yogurt. Set aside.
2
In a large bowl, whisk together the whole wheat flour, 10-grain flour, brown sugar and baking powder. Add the wet mixture to the flour mixture and stir until combined thoroughly.
3
Heat a nonstick griddle over medium heat and pour approximately 1/4 to 1/2 cup of pancake batter onto the pan to form the pancake. Be sure to leave enough space between each pancake because they will spread a lot. Let the pancakes cook until the edges look dry and bubbles begin to form, approximately 2-3 minutes, and then flip them over. Cook for an additional 30-60 seconds and then remove to a baking sheet and cover with foil to keep warm.
4
Serve immediately or wrap in plastic wrap and freeze.
381
kcal
Calories
16
g
Fat
49
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup 2% Milk, 2 Tablespoons Vegetable Oil, 2 whole Large Eggs, 1/2 cups 2% Plain Greek Yogurt, and more.
Yes, Whole Grain Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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