Whole Wheat Yogurt Pancakes

1. 1

   Mix Greek yogurt, egg whites and extracts into a small bowl.

2. 2

   In a separate bowl, combine flour, baking soda, sugar, and salt.

3. 3

   Combine wet and dry mixtures and whisk till evenly mixed. Fold in add-ins (optional; I used blueberries).

4. 4

   Place 1/4-cup batter onto a nonstick skillet (I spray it with cooking spray for each batch) over medium heat and cook till bubbles start appearing through the top of the pancake. Flip. Note: I flattened out my batter with a spatula to cook more evenly.

5. 5

   Note: I added a berry compote on top! I used 4 cups of mixed berries, splash of lemon juice, and pinch of sugar, sauteed in a pan for 6 minutes until thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.