Ingredients

• ▢ 1 cup whole-wheat flour
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 Tablespoon brown sugar
• ▢ 1 1/2 cups unsweetened almond milk (or any other variety of milk)
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup plain 2% Greek yogurt
• ▢ Fruit, for serving

Instructions

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.

Serve the pancakes topped with maple syrup and fruit.