Description
Made with Greek Yogurt, whole wheat flour and semi-sweet chocolate chips. A healthy and satisfying breakfast!
Ingredients
- 1 cup Whole Wheat Flour
- 1 Tablespoon Flax Seed
- ½ Tablespoons Brown Sugar, Packed
- ⅛ teaspoons Salt
- ¼ teaspoons Cinnamon
- 1-½ teaspoon Baking Powder
- 1 whole Egg, Whisked
- ½ cups Plain Greek Yogurt
- ¾ cups Milk (I Used 1%)
- 1 teaspoon Vanilla Extract
- ¼ cups Chocolate Chips
- 1 cup Whole Wheat Flour
- 1 Tablespoon Flax Seed
- ½ Tablespoons Brown Sugar, Packed
- ⅛ teaspoons Salt
- ¼ teaspoons Cinnamon
- 1-½ teaspoon Baking Powder
- 1 whole Egg, Whisked
- ½ cups Plain Greek Yogurt
- ¾ cups Milk (I Used 1%)
- 1 teaspoon Vanilla Extract
- ¼ cups Chocolate Chips
Preparation
Combine flour, flax seed, sugar, salt, cinnamon, and baking powder in a large bowl. Set aside.
In a medium bowl, whisk together egg, Greek yogurt, milk, and vanilla. Add wet ingredients to dry ingredients, and fold gently. Do not over-mix.
Heat a skillet or griddle over medium heat and grease with butter or cooking spray. Scoop 1/4 cup batter onto skillet or griddle. Add chocolate chips to each pancake before flipping, about 1/2 tablespoon each. Cook until golden brown, about 2–3 minutes on each side. Coat griddle or skillet with more butter in between each batch to prevent sticking.
Serve immediately with syrup or honey if desired.
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