Yogurt Pancakes


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These eggless pancakes can be adapted for vegans, and they're yummy, too!

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  • 2 C. whole-wheat flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 Tbs. ground flaxseeds (optional)
  • 1 1/2 C. low-fat or soy yogurt
  • 1 1/4 to 1 1/2 C. low-fat milk or rice milk
  • 2 Tbs. margarine
  • maple syrup or fruit preserves

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Combine flour, baking powder, baking soda, and flaxseed in a mixing bowl.  Make a well in the center of the powder mixture and pour in the yogurt and milk.  Stir with a whisk until batter becomes smooth.  It should be easy to pour but not too thin.  Don't over-beat.

Heat a nonstick griddle or skillet that has been lightly coated with some of the margarine.  Ladle on the batter to form 3 or 4 pancakes.  Cook on both sides over medium heat until golden brown.  Serve hot with maple syrup or preserves.

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