They are as good as they look. And with the lemon zest and yogurt, you barely notice the whole grain taste, if that sort of thing bugs you.
They have a nice lift, with all that baking powder. You might want to increase the milk slightly, to help them spread in the skillet just a touch more. The also freeze well, once baked.
Banana Yogurt Multigrain Pancakes
Adapted from Annie's Eats
3 tbsp. butter, plus more for the skillet
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup rye flour
2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. salt
2 large eggs
1 cup plain, non fat greek yogurt
2-6 tbsp. milk
½ tsp. lemon zest
½ tsp. vanilla extract
About 1 cup banana, blueberries, or blackberries
Melt three tablespoons of the butter. Set aside.
In a small bowl, combine the flours, sugar, baking powder, and salt. Whisk to blend. Set aside.
In a large bowl, combine the eggs, yogurt and milk and whisk together. Add milk until you get the consistency ok- it should be thick but not too thick- think grits thickness. Whisk in the melted butter, lemon zest, and vanilla. Add in the dry ingredients and whisk in just until incorporated.
Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm). Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Dot the top with fruit of choice. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.