Ingredients
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1 1/2 cups white whole wheat flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/8 tsp salt
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1 cup fat-free milk
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1/4 cup 100% apple juice
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1 cup plain nonfat Greek yogurt, divided
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1 large egg
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1 large egg white
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2 tbsp brown sugar
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2 tsp vanilla extract
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1 cup raspberries
Steps
1
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.
2
Add the wet ingredients to the dry ingredients. Stir until just combined (some lumps are okay).
3
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.
4
Repeat with remaining pancake batter. Serve with raspberries, dolloped with remaining ½ cup yogurt.
