Ingredients for 3 large whole wheat pancakes: 1 cup of whole wheat flour; 3 tablespoons natural yogurt; 1 whole egg; 2/3 cup milk, or as needed; 2 teaspoons sugar or brown sugar; 1 pinch of salt; 1 teaspoon sodium bicarbonate; unsalted butter or coconut oil for greasing the frying pan.
Recipe: Place all the ingredients, with the exception of the butter, in a bowl and mix well with a whisk. The texture of the batter should be just a little bit thicker than that of a regular pancake batter. Make sure there aren't any clumps in the batter, and let it stand for 5 minutes in order to allow time for the yogurt and sodium bicarbonate to react to each other and activate.
In the meantime, heat a heavy cast iron pan over medium heat and melt a little butter or coconut oil in it. A small chunk of butter for each pancake, the size of a hazelnut, is going to be enough. Pour 1 ladle of the batter in the hot pan and cook until the bottom side is nicely set, about 3 minutes. Flip the pancake with an wooden spatula and cook the other side for 2 minutes more. Repeat with the rest of the batter.
Serve the whole wheat pancakes with some maple syrup or fruit jam while they are still hot.
Cooking tip: You can add a few tablespoons of ground flax seed to the pancake batter to make it even more healthy. Also, the milk in my pancake recipe can be replaced with water and it won't affect the texture and taste too much.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.