Easy Fluffy Wholewheat Pancakes
1 cup white wholewheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk (dairy / non-dairy)
1/4 cup greek yoghurt
1 teaspoon vanilla essence / extract
2 tablespoons pure maple syrup / brown sugar
In a large bowl, sift and combine flour, baking soda and salt together.
In another bowl, combine milk, yoghurt, egg, vanilla and syrup / sugar. Mix well.
Pour the wet ingredients into the dry ingredients, and mix just until combined.
Heat a griddle, and over medium-low heat, pour about 1/4 cup of batter onto the griddle.
Cook on one side for about 2 – 3 minutes, until the edges seem dry, and bubbles appear on the surface. Flip and continue to cook on the other side for about 1 – 2 minutes,
Remove from griddle and serve warm with your favourite toppings.
Replace baking soda with 2 teaspoons baking powder if you want a lighter texture with a greater rise in height.
For flavoured pancakes, just before cooking, stir in up to 1/2 cup of add-ins, e.g mashed banana, chocolate chips, blueberries.