Whole Wheat Yogurt Pancakes

• 3/4 cups 0% Greek Yogurt
• 1/2 cups Egg Whites
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1/2 cups Whole Wheat Pastry Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sugar
• 1 pinch Salt
• Optional Add-ins Such As Berries, Nuts, Etc.

1. Mix Greek yogurt, egg whites and extracts into a small bowl.
2. In a separate bowl, combine flour, baking soda, sugar, and salt.
3. Combine wet and dry mixtures and whisk till evenly mixed. Fold in add-ins (optional; I used blueberries).
4. Place 1/4-cup batter onto a nonstick skillet (I spray it with cooking spray for each batch) over medium heat and cook till bubbles start appearing through the top of the pancake. Flip. Note: I flattened out my batter with a spatula to cook more evenly.
5. Note: I added a berry compote on top! I used 4 cups of mixed berries, splash of lemon juice, and pinch of sugar, sauteed in a pan for 6 minutes until thick.

yogurt, egg whites, vanilla, almond extract, whole wheat pastry flour, baking soda, sugar, salt, etc

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