Whole Wheat Raspberry Yogurt Pancakes

Whole Wheat Raspberry Yogurt Pancakes - Vegetal MattersThis is the basic pancake recipe I play off of all the time. The original recipe called for sour cream instead of yogurt, but that makes for a very thick pancake and I find I have extra yogurt in the fridge to use up far more often than sour cream. I also made the switch to 100% wheat flour, which doesn’t affect the tenderness at all (and makes me feel just slightly better about eating pancakes for breakfast on a weekday). As mentioned in the head note I’ve tried many fruits throughout the seasons, but last week after a spontaneous raspberry picking adventure I dotted the pancakes with them and was so pleased with the result. The raspberries cook very quickly, and become tiny pockets of intense, jammy, fruitiness. I will admit a slight bias as raspberries are one of my favorite fruits, but these pancakes are quick to put together and an adaptable staple for the whole year.

Whole Wheat Raspberry Yogurt Pancakes - Vegetal Matters

Whole Wheat Raspberry Yogurt Pancakes

Adapted from The Smitten Kitchen Cookbook. Serves 2.

The recipe this is adapted from uses a very thinly sliced peach, and many other fruits can be used. Blueberries, cut up strawberries, and grated apple have been used with great success. The pancakes can be doubled or tripled. If you do that, set your oven to 200F and pop the finished pancakes on a baking sheet as you cook them to keep warm while you cook the rest.

  • 1 egg
  • 1 cup plain full-fat yogurt
  • ¼ teaspoon vanilla extract
  • 2 tablespoons (25 grams) sugar
  • ¾ cup (93 grams) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Butter for the pan
  • 1 cup of raspberries
  • Maple syrup and additional raspberries for serving

Whisk the egg, yogurt, vanilla and sugar together in a large bowl. In a different bowl whisk the whole wheat flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined. Heat a skillet to medium heat and melt some butter. Dollop the batter to make 3″-4″ blobs in the skillet (make sure to space them apart because they will expand). Dot the top of each pancake with raspberries (I try to ensure I will get one in every bite). Cook for about 4 minutes, until the edges start to solidify (check with your spatula) and a a few bubbles start to come through the top (this is a thick batter, so there won’t be a ton of bubbles). Flip and finish cooking for another 4 minutes, until the bottom is golden.

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Whole Wheat Chocolate Coffee Banana Muffins

Vegetal Matters - Whole Wheat Chocolate Coffee Banana Muffins Does anyone else love to bake with bananas, but hate to eat them plain? I used to always pilfer the sad, decaying bananas my roommates purchased for baked goods, but my current household is usually banana-free and I always forget to buy bananas to let them go bad. Tragically this almost caused me to forget about these muffins, which should be hard because they are most definitely my favorite muffins. They are equally wholesome and delicious, and almost pair better with coffee than chocolate chip cookies (but I haven’t reached the point of accepting those for breakfast quite yet). Or the excellent other half to a smoothie breakfast (which is never filling enough for me).

Whole Wheat Chocolate Coffee Banana Muffins

Adapted from The Vanilla Bean Blog

This makes a lot of muffins. They freeze so well though, with just a quick warming in the microwave before consuming. Yes, they are entirely wheat flour, but light enough that you will never notice. I haven’t experimented with other kinds of flour yet, but it will happen. It may seem like a lot of liquid, but the wheat flour sucks it right up.

20-22 muffins

  • 2 1/4 (9 oz) cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup canola or olive oil
  • 1 cup banana mashed (I usually mash 2 and don’t fret if it’s a bit over or under)
  • 1/4 cup coffee
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 1/4 (1.75 oz) cup sugar
  • 5 oz semisweet chocolate chips or chopped chocolate

Preheat oven to 350F. Grease a muffin tin and a half (or bake in two batches if you only have one muffin tin like me).

Whisk wheat flour, baking powder, baking soda and salt in a large bowl.

Whisk the oil, milk, mashed banana, coffee, vanilla, maple syrup, sugar, and egg (easiest in a quart measuring cup, or measure and transfer to a bowl). Add the wet ingredients to the dry, and stir until just combined (don’t overmix!). Fold in the chocolate chips.

Spoon the batter into the muffin tins, filling each cup about three quarters full. Bake for 16-20 minutes, testing with a knife for doneness (it should come out clean, unless you spear a chocolate chip).