Description
A light and fluffy pancake made with Greek yogurt and whole wheat flour.
Ingredients
- FOR THE PANCAKES:
- 1 cup Non-fat Milk
- ¼ teaspoons White Vinegar
- ½ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Red Dye Paste (food Safe)
- 1-½ cup Whole Wheat Pastry Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 4 Tablespoons Powdered Sugar
- ⅛ teaspoons Salt
- FOR THE CREAM CHEESE FROSTING:
- 2 ounces, weight Cream Cheese, Fat Free, Room Temperature
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Non-fat Milk
Preparation
Preheat oven to 200 F.
In a small bowl, add milk and vinegar; set aside for a few minutes.
In a medium bowl add Greek yogurt, egg whites, vanilla extract and the milk and vinegar mixture; mix until combined. Stir in the red dye. Then add flour, cocoa powder, baking soda, powdered sugar and salt, mix until combined. Set aside.
In a small to medium-sized bowl, add cream cheese, powdered sugar, vanilla extract and milk. Beat until creamy smooth. Add more milk, for a thinner frosting, add more sugar for a thicker frosting.
Heat a skillet or griddle over medium heat. Once it’s hot, place a little less than 1/4 cup batter onto the griddle (fit as many as you can onto the skillet at a time). Cook until bubbles appear on the top and then flip pancakes. You’ll cook them for approximately 2 minutes per side.
To keep pancakes warm, place cooked pancakes onto a baking sheet and place in the oven until ready to eat. Repeat with the rest of the batter.
Frost pancakes with cream cheese frosting. To make a heart shape pancake, I took a cookie cutter and cut out the shape after the pancakes were cooked.
