Name: Basic Yogurt Pancakes
Yield: 4 to 6 servings
Ingredients: 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

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Basic Yogurt PancakesCookbook cover image courtesy of Random House

This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.

Recipe notes

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