Description
Healthy, light, fluffy, crispy maple-flavored pancakes made with yogurt, whole wheat flour and bacon, then topped with an egg!
Ingredients
- ½ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Maple Extract
- ½ teaspoons Baking Soda
- ¼ teaspoons Stevia
- ⅛ teaspoons Salt
- ½ cups White Whole Wheat Flour
- 2 slices Bacon, Cooked, Crumbled (I Used Reduced Sodium Center Cut From Whole Foods)
- 2 Eggs, Cooked To Your Liking, To Serve (optional)
Preparation
In a medium bowl, add Greek yogurt, egg whites, vanilla extract and maple extract. Mix until combined.
In the same bowl, add baking soda, stevia, salt, and flour. Whisk until combined.
Preheat nonstick skillet or griddle over medium heat. Place 1/4 cup batter onto the warmed skillet or griddle, cook until bubbles appear on top. Sprinkle with bacon and then flip pancake; cook until lightly golden, approximately 2-3 minutes per side.
To keep pancakes warm, heat oven to 200ºF and place cooked pancakes onto a baking sheet. Keep in the oven until ready to eat.
For fun, top pancakes with an egg cooked to your liking. The combination is delicious!
