Ingredients

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon and 1 teaspoons baking powder
1 teaspoon baking soda
1 to 2 teaspoons cinnamon
1/2 teaspoon salt
1 cup lowfat yogurt
1 cup nonfat milk (more to thin as needed)
4 tablespoon canola oil (plus more for the griddle)
2 large eggs

Directions

1. In a small bowl, whisk together dry ingredients and set aside.
2. Whisk together milk, yogurt, oil and eggs. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
3. Brush oil onto preheated skillet or griddle. Use about 3 tablespoons batter per pancake.
4. Cook until pancake surface begins to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
5. Serve with Greek yogurt, sliced fresh fruit, nuts, and a wee bit of maple syrup. Remember: syrup is essentially liquid sugar (not quite as bad, but still...) so don't go overboard.

Makes about 24 four inch pancakes/serves 8

This recipe makes enough for four of us to eat heartily with enough pancakes leftover for another breakfast, at least for the girls.

I analyzed the recipe at Nutrition Data. Check out the nutritional information below.

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