- 1 cup whole wheat pastry flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup 2% milk
- 2 tablespoons vegetable oil
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/3 cup cranberry sauce
- 2 tablespoons maple syrup
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
To make the cranberry maple syrup, combine cranberry sauce and maple syrup in a medium saucepan until heated through, about 1-2 minutes. Keep warm; set aside.
In a large bowl, combine flour, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together Greek yogurt, milk, vegetable oil, egg whites and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with cranberry maple syrup.