Ingredients
- 1 1/2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup unsweetened almond milk
- Fresh berries, banana slices, honey, or cinnamon for toppings
Instructions
- Warm up your nonstick pan over medium heat. Sift together the whole-wheat flour, baking powder, and salt in a large mixing bowl and set aside.
- In a separate bowl, whisk together the coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Fold the dry ingredients into the wet mix and stir until just combined. Do not to overmix.
- Gradually mix in the almond milk. Your batter needs to be thick but pourable.
- Oil the pan with coconut oil. Pour 1/4 cup of batter for each pancake and spread it into a round shape. Cook until you see bubbles forming on the surface and the edges start to set (about 2 minutes).
- Flip the pancakes with a thin spatula and cook for an additional minute. Both sides should be golden brown. Serve hot with your choice of toppings.
