Breakfast tip: fluffy pancakes

With Easter coming up it’s time to start looking for good breakfast inspiration. We found these amazing, fluffy, healthy Greek yogurt pancakes and we think you should try them too! They’re high in protein, low in sugar and still incredibly tasty. Good luck!


  • 1cup whole-wheat flour
  • 1cup all-purpose flour
  • 4teaspoons baking powder
  • 1/4teaspoon salt
  • 1Tablespoon sugar
  • 1 1/2cups unsweetened almond milk (or any other variety of milk)
  • 2large eggs
  • 2teaspoons vanilla extract
  • 1/2cup plain 2% Greek yogurt
  • Maple syrup, for serving
  • Fruit, for serving


  1. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
  2. In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.
  3. Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
  4. Serve the pancakes topped with maple syrup and fruit.

Tip: use the Tomorrow’s Kitchen Whisk & Brush to whisk it all up easily.