Whole Wheat Mixed Berry Pancakes With Maple Cinnamon Yogurt Recipe

Name: Whole Wheat Mixed Berry Pancakes With Maple Cinnamon Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups whole wheat flour; ¼ cup ground flax seed meal; 2 teaspoons baking powder; 1 egg; 1 cup skim milk, plus more if necessary; ½ teaspoon salt; 1 tablespoon brown sugar; 1 cup mixed fresh berries; 6 ounces plain Greek yogurt; 2 tablespoons skim milk; 2 teaspoons maple syrup; 1 teaspoon cinnamon

Servings: persons

1 ¼ cups whole wheat flour
¼ cup ground flax seed meal
2 teaspoons baking powder
1 egg
1 cup skim milk, plus more if necessary
½ teaspoon salt
1 tablespoon brown sugar
1 cup mixed fresh berries
6 ounces plain Greek yogurt
2 tablespoons skim milk
2 teaspoons maple syrup
1 teaspoon cinnamon

1
Mix together the flour, flaxmeal, and baking soda in a bowl and set aside.
2
In another bowl, beat together the egg, milk, salt, and brown sugar until mixed well.
3
Stir in the dry ingredients and the fresh berries.
4
Place a skillet over medium heat and spray lightly with cooking spray.
5
While the pan is heating up, mix together the yogurt, milk, maple syrup, and cinnamon in a small bowl.
6
Set aside.
7
Drop 1/4 cup of the batter on the pan per pancake.
8
Cook until bubbly, about 1 1/2 minutes.
9
Flip and continue cooking until golden brown.
10
Place three pancakes on a plate and pour 1/4 of the yogurt sauce on top.
11
Add fresh berries and enjoy.
12
Serves four.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¼ cups whole wheat flour, ¼ cup ground flax seed meal, 2 teaspoons baking powder, 1 egg, and more.

Yes, Whole Wheat Mixed Berry Pancakes With Maple Cinnamon Yogurt 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.

Whole Wheat Mixed Berry Pancakes With Maple Cinnamon Yogurt

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