Whole Wheat Greek Yogurt Pancakes

 Looking for some wholesome Saturday morning pancakes that will leave you fueled for a day of fun but won't weigh you down?  This recipe is low in sugar, high in protein and absolutely delicious.  I top mine with blueberries, pecans and pumpkin butter and lick the plate clean every time! 

Whole Wheat Greek Yogurt Pancakes

adapted from The Pioneer Woman's Sour Cream Pancake recipe

Makes 4-5 pancakes

1 cup nonfat Greek Plain Yogurt (I use Chobani)
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Optional:  1 cup of your favorite fruit (bananas, blueberries, strawberries)

Combine yogurt, flour, sugar, baking soda and salt in a large bowl and whisk until combined. In a smaller bowl, whisk together eggs and extracts and add to the large bowl. Stir until just combined.

Heat a skillet to medium high heat and spray with cooking oil.  Add 1/2 cup of batter. Spread it out a little bit with the back of a spoon (the batter is a little thick). Cook about 2 to 3 minutes per side until nice and golden brown.

Top with fresh fruit, nuts, and syrup and ENJOY!!

Nutritional Data (about 1/2 cup of batter made with no fruit):

Calories: 140

Fat: 3

Protein: 11

Carbs: 17

Fiber: 2