Basic Yogurt Pancakes

• 2 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground flaxseeds, optional
• 1 1/2 cups low-fat yogurt or soy yogurt
• 1 1/4 to 1 1/2 cups low-fat milk or rice milk
• 2 tablespoons nonhydrogenated margarine
• Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

1. 1.
2. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl.
3. Make a well in the center and pour in the yogurt and milk.
4. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin.
5. Add more milk as needed.
6. Don't overbeat.
7. 2.
8. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine.
9. Ladle on the batter to form 3- to 4-inch pancakes.
10. Cook on both sides over medium heat until golden brown.
11. Serve hot with maple syrup.
12. Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
13. Fruity pancakes: Add a cup or so of thinly sliced fruitsone kind or a combinationto the batter.
14. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
15. Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
16. Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

wholewheat pastry, baking powder, baking soda, ground flaxseeds, lowfat yogurt, lowfat milk, margarine, maple syrup

Taken from www.epicurious.com/recipes/food/views/basic-yogurt-pancakes-358271 (may not work)