Colts Famous Super Fluffy Half Whole Wheat Pancakes

 My sweet husband made me pancake's Sunday morning! Shh..Don't tell the kids or the picky eater's in the house these have whole wheat, they'll never know! These are light and fluffy! Just like when you go out to eat! He also has adjust his recipe over the years to use part greek yogurt and whole wheat pastry flour ( not regular whole wheat must be pastry to make a softer crumb) to make some super tasty pancakes and healthier pancakes! I mean they aren't truly healthy but they are better then what they could be and no one will be able to tell the difference! I really am so picky about pancakes.I almost never eat pancakes unless they are nice and fluffy with real maple syrup or a good blueberry sauce. Something about flat little disks of rubber never appeal to my taste buds but these hit the spot right on! The most important trick to fluffy pancakes is making sure the baking powder is super fresh! Tally ho on to pancakes we go....

 In a mixing bowl mix all dry ingredients.

 In a separate bowl mix all wet ingredients.

 Dump wet ingredients into dry ingredients and stir until incorporated and still lumpy! Yes, I said still lumpy, DO NOT over mix, DO NOT use a blender! This has to be by hand.

Cook on a lightly greased griddle at 350 degrees or use a greased pan  over medium low and cook pancakes until the top has a few bubbles refer to picture. See how the edges of the pancakes have a few indented bubbles and the top have a few bubbles starting to form. It's time to flip!



Smoother in butter and maple syrup or a tasty berry sauce and enjoy!

Colts Famous Super Fluffy Half Whole Wheat Pancakes

Recipe by Serena Bakes Simply From Scratch

Colt's famous super fluffy half whole wheat pancakes made with greek yogurt.

Prep time: PT10M
Cook time: PT6M
Total time: PT25M
Yield: 16 Pancakes

Calories per serving: 244
Fat per serving: 9

Ingredients

• 1 cup Whole Wheat Pastry Flour or All-Purpose Flour
• 1 cup All-Purpose Flour
• 4 teaspoons Baking Powder ( Extra Fresh)
• 1/4 teaspoon Salt
• 2 tablespoons Sugar
• 2 whole Eggs, Beaten
• 1/2 cup Non Fat Greek Yogurt
• 1 1/2 cups Milk
• 4 tablespoons Cooking Oil ( We use Coconut Oil)
• 2 teaspoons Vanilla

Cooking Directions

1. Mix all dry ingredients together.
2. Mix all wet ingredients together.
3. Dump the wet ingredients into the dry ingredients and stir by hand until just barely combined. The batter will still be lumpy.
4. Cook on a lightly greased griddle or pan over medium to medium low heat dependent on your range until bubbles start to form around the edges and the middle of the pancake. Flip pancake over and cook the other side until pancake feels fluffy when the top is touched.