These hot cakes are soft, fluffy and lightly sweetened with vanilla. This is a delicious way to start off any morning!
1cupwhole wheat flour
2Tbsp.oilI used canola
1 ½tsp.vanilla extract
¾cupmilkI used reduced-fat
Dash of cinnamon
Preheat a pan or griddle to medium heat.
Whisk together the flours, baking powder, honey, sugar, and salt.
In a separate bowl, mix together the oil, eggs, vanilla, yogurt and milk until well combined. Add the milk 1/4 cup at a time.
Add dry ingredients to wet ingredients and stir to combine. Do not over-mix, there will be a few lumps in the batter. If the batter seems too watery, add more whole wheat flour. If it seems too thick add more milk.
Grease griddle with nonstick cooking spray or butter and pour about 2 Tbsp. of batter onto the griddle. I use a mini ice-cream scooper and it works perfectly. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip the pancakes carefully with a spatula and allow them cook for about 1-2 minutes more. Transfer to a larger platter, cover with foil- or put in the oven to warm keep the cakes warm.
Top pancakes with your favorite toppings! I love to stick my favorites that are basic, butter, syrup and fresh berries! Of course you can use whatever your favorites are such as honey, chocolate chips, peanut butter, sprinkles, or just simply eat ‘em plain!
Store in an airtight container or zip-lock bags if you plan to eat the leftovers in a week. They will freeze for up to 6 weeks.