Whole Wheat Streusel Pancakes

• FOR THE STREUSEL TOPPING:
• 1/3 cups Whole Wheat Flour
• 1/4 cups Brown Sugar, Packed
• 1/4 teaspoons Cinnamon
• 1 pinch Nutmeg
• 1/4 cups Butter, Softened
• FOR THE PANCAKES:
• 1 cup Whole Wheat Flour
• 1/2 Tablespoons Brown Sugar, Packed
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1 teaspoon Baking Powder
• 1 whole Large Egg, Whisked
• 1/4 cups Greek Yogurt
• 3/4 cups Milk
• 1/2 teaspoons Vanilla Extract
• Butter, Just A Bit To Grease Skillet

1. For the streusel topping:
2. In a small bowl combine flour, sugar, cinnamon, nutmeg and butter. Mix together with your hands or with a fork. The mixture should be crumbly and the consistency of wet sand. Set aside until ready to use.
3. For the pancakes:
4. In a large bowl combine dry ingredients: flour, sugar, salt, cinnamon, and baking powder. Set aside.
5. In a smaller bowl whisk together the egg, Greek yogurt, milk, and vanilla. Combine wet mixture into dry mixture, and fold gently. Do not over mix. I like to use a rubber spatula and fold the batter. It is OK if the batter is still lumpy.
6. Heat a skillet over medium heat with a little bit of butter. Pour small scoops of batter onto the skillet or griddle once it's warm. Make sure to leave some space between the pancakes (you'll probably need to cook them in batches.) Sprinkle a bit of streusel onto the bottom of each pancake. I like to set extra aside for the top of the pancakes. Cook until golden brown on each side flipping halfway through. This takes about 1-2 minutes on each side. Remove cooked pancakes to a plate and repeat cooking the rest of the batter. Coat the griddle or skillet with more butter in between each batch to prevent sticking.
7. Serve immediately with syrup butter and extra streusel.

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Taken from tastykitchen.com/recipes/breakfastbrunch/whole-wheat-streusel-pancakes/ (may not work)