Happy Sunday everyone! It feels like forever and a day since we’ve done brunch around here, so today I’m excited to be bringing pancakes to the table! And guess what >>> these are not just any pancakes. No no. These are Healthy Greek Yogurt Confetti Pancakes!!! Made with whole wheat flour, protein packed Greek yogurt, and a handful of colorful confetti sprinkles because you know… balance 😉 This is a fun and delicious breakfast you can feel good about.
I used these adorable star sprinkles I found at our local grocery store, but regular rainbow sprinkles will work just as good! Be sure to swirl them into the batter right before you plan on making the pancakes. If you add them too early and then let the batter sit, the sprinkles will begin to bleed into the batter, creating more of a swirly/psychedelic feel to the pancakes.
Once they’ve all cooked, simply top with syrup, sprinkles, fresh fruit, or whipped cream! I tried my stack with all of the above and highly encourage you to do the same 🙂 Fresh raspberries and pretty sprinkle pancakes… this is what weekends are made for! Now where did I put my mimosa?! xoxo
Healthier Greek Yogurt Confetti Pancakes
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons coconut sugar (you may use granulated sugar, if preferred)
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 and 3/4 cups almond milk or skim-milk
- 1 cup low-fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 3/4 cup sprinkles
- Maple syrup and/or fresh whipped cream, for serving
- In a large bowl add both flours, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, Greek yogurt, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the sprinkles, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for 3 to 4 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream, and/or extra sprinkles.