- 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
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.