My family absolutely loves fancy breakfast. My husband’s a waffle man, but I prefer pancakes. Our kids on the other hand can’t get enough of either. So we’ve experimented with many varieties of waffles and pancakes over the years. While classic buttermilk pancakes are tasty, my kids always prefer it if I add chocolate chips and of course turn them into fun shapes. But who can resist a themed pancake. Instead of just adding chocolate chips to a classic pancake, I prefer to make breakfast a little on the healthier side. This way there’s no guilt and the kids get some added vitamins and nutrients without sacrificing their pancake craving.
For these pancakes I used half whole wheat flour and half all-purpose flour in order to end up with a healthier pancake but hold true to the classic pancake texture. The Greek yogurt adds a little more protein and along with the beaten eggs, makes for a very fluffy pancake. For an extra nutrition bonus, I add 1 tablespoon of ground flax meal. Yay, for omega-3’s and a healthy heart! You could always add another tablespoon or omit it altogether.
Additionally, I chose to use unsweetened vanilla almond milk instead of buttermilk or whole milk. I’ve been experimenting a lot with nondairy milks and I’ve found they often work really well in baking. My family doesn’t miss the traditional milk flavor. Plus, nondairy milk is usually lower in calories. My favorite use for unsweetened almond milk is french toast. Yum! How I love almond flavor in baking.
Now my children couldn’t be more excited for a pancake morning and I think after you try these you’ll be just as excited. Even all you waffle people out there will want seconds. As my 2 year-old says, “Yum, I love pancakes! More please.”