'My'Hop Whole Wheat Pancakes

Ingredients

• 1 large egg
• 2 tbsps canola oil
• 1/1 tsp kosher salt
• 1/2 tso almond extract
• 1 1/2 tsps baking powder
• 1/2 cup almond milk
• 1/2 tsp baking soda
• 3/4 cup 100% whole wheat flour
• 2 tsps vanilla extract
• 1 cup Greek-style whole milk yogurt
• 3 tsps turbinado sugar
• 1/2 cup all-purpose flour

Directions

1. Preheat lightly oiled/well-sprayed griddle or large skillet to medium-low heat, 275 °F (135 °C). Also preheat oven to 200 °F (95 °C) if you will be holding them for a while.
2. Whisk all dry ingredients in a very large bowl. Make a well in the center of the ingredients.
3. Whisk wet ingredients in a smaller bowl. Pour into the well of the larger bowl. Whisk until fairly smooth. (Add up to another 1/4 cup of milk or water to make batter medium thickness and pourable). Let it sit for a few minutes.
4. Pour scant 1/2 cup batter onto center of skillet.
5. Cook pancake until small bubbles (or holes) seem to sit on the center of the cake without much bursting. Also, the edges of the cake should look somewhat dry. Now, you're ready to flip.
6. The second side of the cake will cook in nearly half the time of the first so keep your eyes on the pan. You'll see steam from the skillet and you'll know the pancake is cooked through.
7. Hold cooked pancakes in a warm oven or serve immediately.
8. Note: Try adding to the batter chopped nuts or fresh fruit. They are great plain but also try with pure maple syrup, agave nectar, warm fruit compote or preserves and even fresh fruit with fresh whipped cream.