Basic Yogurt Pancakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nava Atlas
This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of sto
Ingredients
- 2 cups whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground flaxseeds, optional
- 1 1/2 cups low-fat yogurt or soy yogurt
- 1 1/4 to 1 1/2 cups low-fat milk or rice milk
- 2 tablespoons nonhydrogenated margarine
- Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce
Instructions
- Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
- Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
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