Gillian’s Whole Wheat Pancakes with Yogurt and Fruit “Syrup”

Gillian’s Whole Wheat Pancakes with Yogurt and Fruit ‘Syrup’

½ cup all-purpose flour

½ cup whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

2 tablespoons of sugar

1 egg

1 cup low fat buttermilk

1 tablespoon vegetable oil

1 cup nonfat vanilla yogurt (Greek style yogurt is especially yummy)

1 cup frozen berries (your choice), thawed and pureed.

Combine all the dry ingredients into one bowl and mix well. Combine the wet ingredients in another bowl and mix well. Add wet mixture to dry mixture and stir until just combined (don’t overmix). Preheat a nonstick griddle pan or large sauté pan to medium/low heat. Pour ¼ cup of batter onto pan. Cook until pancake begins to bubble and flip to cook to a golden brown. Serve 3 pancakes topped with ¼ cup of yogurt and ¼ cup of fruit “syrup.”

Makes 4 servings

About Bronwen McCormick
Rainbow In My Tummy® is a nutrition-enrichment program created by Verner, an early care and education center. Rainbow In My Tummy® works with early are and education centers to improve the quality of food served to young children and to cultivate a food culture that establishes a foundation for lifelong health. Bronwen McCormick is the Rainbow In My Tummy® Director. For more information about the program, visit

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