2cupswhole wheat white floursee below for substitutions*
1tablespoonbaking powder
1/2teaspoonbaking soda
1teaspoonground cinnamonoptional
1/4teaspoonkosher salt
Maple syrup and fruitfor serving (optional)
Instructions
Place the eggs, oil, maple syrup, Greek yogurt and milk in a large bowl and whisk until well combined.
Sprinkle the flour, baking powder, baking soda, cinnamon and salt over the wet ingredients and stir gently just until incorporated, being careful not to over mix. The batter will be slightly lumpy.
Preheat a nonstick griddle or skillet over medium heat. Using an ice cream scoop or measuring cup, pour 1/4 cup of batter for each pancake into the hot pan and spread evenly with the back of the scoop or measuring cup. Cook for 2-3 minutes until golden brown, then flip and cook for 2-3 minutes longer on the second side. Turn the heat to medium low if the pan becomes too hot and adjust the cooking time as necessary.
Serve the pancakes warm with optional toppings, if desired. Enjoy!
Notes
*I like to use whole wheat white flour for this recipe, but you can easily substitute that with half all purpose flour and half whole wheat, or half all purpose flour and half spelt flour.
Pancakes are freezer friendly! Simply toast on low setting then microwave with maple syrup if necessary.