Apple juice and raspberries provide natural sweetness while white whole wheat flour ups the fiber in this better-for-you version of a diner staple.
1 1/2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup fat-free milk
1/4 cup 100% apple juice
1 cup plain nonfat Greek yogurt, divided
1 large egg
1 large egg white
2 tbsp brown sugar
2 tsp vanilla extract
1 cup raspberries
In a large bowl, whisk together the flour, baking powder, baking soda, and ⅛ tsp salt. In a medium bowl, whisk together the milk, apple juice, ½ cup yogurt, 1 egg, 1 egg white, brown sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until just combined (some lumps are okay).
Heat a large nonstick skillet on medium. Add batter, ¼ cup at a time, to form pancakes. Cook 1–2 min., until edges begin to set and bottoms are golden brown. Turn pancakes over and cook another 1 min., until bottoms are golden brown.
Repeat with remaining pancake batter. Serve with raspberries, dolloped with remaining ½ cup yogurt.