The Ultimate Healthy Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 1 1/8 cup All-purpose or whole wheat pastry flour flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1/2 tbsp Butter, unsalted
  • 1/2 cup Buttermilk, low-fat
  • 1/4 cup Greek yogurt, plain nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 c + 2 tbsp (135g) all-purpose or whole wheat pastry flour flour (measured correctly)
• 1 tsp (3g) baking soda
• ½ tsp (2g) baking powder
• ¼ tsp (2g) salt
• ½ tbsp (7g) unsalted butter, melted
• 1 large egg
• 1 ½ tsp (8mL) vanilla extract
• ½ c (120mL) low-fat buttermilk, room temperature
• 1 tsp (5mL) pure maple syrup
• ¼ c (60g) plain nonfat Greek yogurt

Directions

• Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
• Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
• Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.