Creamy Yogurt Pancakes

We are pancake lovers around here if you can't tell. :)

I know it's not too hard to make up your own pancake recipe, but I made one up that we really really love and I want to share it with you. I call it...

Genius eh? Ha.

We are not super calorie conscious especially with two skinny sons who I am constantly trying to fatten up...but I will mention these have less calories than traditional pancakes. Less fat, saturated fat, sodium, and cholesterol. Plus they have more protein, Vitamins A and D, and Calcium.

These truly are better for you. And, I think, they taste better too!

So, let's make some...

Gather your ingredients:

Dry ingredients...
1/2 c. each oatmeal {quick cooking}, white wheat flour, and all-purpose flour
1 TBSP. of ground flax seed
3 1/2 tsp. of baking powder
1 tsp. salt
1-2 tsp. of sugar {to your liking}

Whisk together.


Gather wet ingredients...

1 c. milk {I use whole milk for flavor but you could use reduced fat} - not pictured
1 egg
3/4 cup whole fat Vanilla yogurt

Add the wet ingredients to your dry mixture. Whisk until smooth. No lumps here.

Lightly grease pan with spray oil. Cook on medium to medium-low in a skillet, until golden brown.

Add your favorite toppings and enjoy!

Make note...

-I haven't tried it with low fat yogurt because I worry about it diminishing the lovely creamy texture. If you try it I would love to know how it turns out.

-You can also used rolled oats. I use the quick cooking oats because after you cook them up you can hardly tell that there is oatmeal in there. It tastes heartier but without the chunkiness that rolled oats can create.

-You may be wondering about the comparisons I made between traditional pancakes and these ones. If we compare calories using butter for the fat portion of the pancakes versus the whole fat yogurt:

Butter is 100 calories per TBSP. For traditional pancakes I use 2-3 TBSP. and sometimes a bit more which equals 300 + calories for the batch.

3/4 c. of whole fat yogurt only gives us 173 calories. And the nutrition facts just get better from there.

The yogurt also does a great job of sweetening up the oats and whole wheat flour which makes them tastier. My kids can eat 4-5 pancakes in one sitting! Which for their skinny bones is a good thing! :) 

Here is a more printable version of the recipe:

Creamy Yogurt Pancakes

Yields about 15 3-4 inch pancakes

Dry ingredients...
1/2 c. each oatmeal {quick cooking}, white wheat flour, and all-purpose flour
1 TBSP. of ground flax seed
3 1/2 tsp. of baking powder
1 tsp. salt
1-2 tsp. of sugar {to your liking}

Wet ingredients...
1 c. milk {I use whole milk for flavor but you could use reduced fat} - not pictured
1 egg
3/4 cup whole fat Vanilla yogurt

Whisk together dry ingredients.

Add your wet ingredients. Whisk until smooth. No lumps here.

Lightly grease pan with spray oil. Cook on medium to medium low in a skillet, until golden brown.

Have a delicious morning!