Monday, March 12, 2012

Whole Wheat and Ground Flax Pancakes

I love experimenting with pancake recipes.... and lately, with my new-found Chobani yogurt obsession, I have been using it as one of my staple ingredients.  Today I came up with this recipe and we both really liked it.

These pancakes have a nice light texture and taste really good...  if you don't use Splenda, just leave it out.  And, of course you can use any milk you like *.  I used Vanilla Almond Breeze, so if you use a regular milk, you may want to add an additional teaspoon of vanilla exract. 

Whole Wheat and Ground Flax Pancakes
Makes 2 servings of 2 pancakes each
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 2 packets Splenda
  • 1 Tbs ground flax seeds
  • 1/3 cup plus 2 Tbs Almond Breeze
  • 2 Tbs fat free Plain Chobani Greek yogurt
  • 1 egg white
  • 1 tsp vanilla extract
  1. Stir the dry ingredients together in a mixing bowl. 
  2. Blend the wet ingredients together in a separate, small bowl. (I use a measuring cup)
  3. Preheat your skillet or griddle and coat with a non-stick spray.
  4. Add the wet ingredients to the dry and blend... do not overmix.
  5. Ladle the batter into the pan with a 1/4-cup measure. 
  6. Let cook about 2 to 2-1/2 minutes.  The edges should be dry and the middle still shiny but showing bubbles from underneath.
  7. Flip the pancake and cook the same amount of time on the other side.
  8. Remove to a plate and keep warm while you repeat the process to make 3 more pancakes.
  9. Place 2 pancakes on each plate and serve with your favorite syrup or toppings.
Per serving of 2 pancakes, without toppings.
Weight Watchers P+ = 4.
Calories 155; Protein 8g; Carbohydrates 23g; Fat 3g; Fibre 3g.

* Note: Using other milks and other yogurts will alter the nutritional information.

Combing wet ingredients in a measuring cup saves a bit of work.

If the batter thickens too much as it rests, add water 1 Tbs at a time, to thin it out.

The pancake is ready to flip when the edges are dry and you see bubbles coming from underneath... it will probably take at least 2 minutes.

Cook the second side the same amount of time, then remove and keep warm.

This recipe makes 2 servings of 2 fluffy cakes each.


  1. Chobani REALLY makes for a fluffy pancake! These look great!

  2. Once againa recipe of yours is Pinned for me to make later. So yummy. Pancake love.


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