Ingredients:

  • 1½ cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 1 cup unsweetened almond milk
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp melted unsalted butter, cooled

Instructions:

  1. In a large mixing bowl, whisk together the 1½ cups whole wheat pastry flour, 2 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp kosher salt.
  2. In a separate small jug or bowl, combine the 1 cup unsweetened almond milk, 1 large egg, ¼ cup plain Greek yogurt, 2 tbsp pure maple syrup, 1 tsp vanilla extract, and 1 tbsp melted unsalted butter.
  3. Pour the wet ingredients into the dry base and stir with a silicone spatula just until combined, leaving a few small lumps to ensure fluffiness.
  4. Heat a 10-inch non-stick skillet over medium-low heat and lightly grease with a touch of butter.
  5. Pour ¼ cup of batter per pancake onto the skillet.
  6. Cook until bubbles form on the surface and the edges look set and matte.
  7. Flip carefully and cook for another 2-3 minutes per side until both sides reach a mahogany-colored crust.
  8. Remove pancakes from the heat immediately to prevent drying.