Whole Wheat Maple Bacon Pancakes

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From Liz, Clean Plate Club

The Lemon Bowl

Light, fluffy pancakes get a sweet and salty makeover with smoky bacon and pure maple syrup.

4
Servings

Ingredients

1 3/4 c whole wheat pastry flour
1/4 c flax seed meal
2 T baking powder
1/4 t salt
1 1/2 c Stonyfield Organic Plain Lowfat Yogurt
2 large eggs (whisked with fork)
1/2 c natural applesauce
1/2 c unsweetened vanilla almond milk (or any type of milk)
1/2 T vanilla extract
4 sli Applegate natural Sunday bacon (cooked and crumbled)
1/2 c pure maple syrup (for serving)
Nutrition Information: 

Preparation:

Step 1

In a large bowl, whisk together dry ingredients: whole wheat pastry flour, flax seed meal, baking soda and salt.

Step 2

Add yogurt, eggs, applesauce, almond milk and vanilla extract and stir until well incorporated.

Step 3

Pre-heat griddle to medium-high and spray with cooking spray. Add pancake batter ¼ cup at a time. When bubbles begin to form around the edges, sprinkle pancakes with a teaspoon or so of crumbled bacon pieces.

Step 4

Flip pancakes and cook another minute or so until browned on the other side. Continue until all of the pancake batter has been used and serve with pure maple syrup.

Ingredients

1 3/4 c whole wheat pastry flour
1/4 c flax seed meal
2 T baking powder
1/4 t salt
1 1/2 c Stonyfield Organic Plain Lowfat Yogurt
2 large eggs (whisked with fork)
1/2 c natural applesauce
1/2 c unsweetened vanilla almond milk (or any type of milk)
1/2 T vanilla extract
4 sli Applegate natural Sunday bacon (cooked and crumbled)
1/2 c pure maple syrup (for serving)
Nutrition Information: 

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