Four-Grain Yogurt Pancakes


Registered dietitian Ellie Krieger, host of the Food Network’s “Healthy Appetite with Ellie Krieger” and author of Small Changes, Big Results, has teamed with Horizon Organic to promote the importance of eating organic food.


“It’s easy to go organic without making big changes to your family’s eating habits,” Krieger says. “Organic dairy products—with all the nutritional value of protein, calcium, vitamins and minerals of conventional dairy products—make everyday meals healthful and delicious.”

Here’s Krieger’s and Horizon’s recipe for Four-Grain Yogurt Pancakes—a healthy start to your day. (And kids love to help mix the batter…)

Four-Grain Yogurt Pancakes

Makes about 12 pancakes

  • 1 cup unbleached flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons each: cornmeal, soy flour, wheat germ, oat bran
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons sugar
  • 2 large organic eggs
  • 2 tablespoons organic unsalted butter, melted
  • 2 cups organic fat-free plain yogurt
  • 3/4 cup organic fat-free milk
  • 1 cup unbleached flour
  1. In large mixing bowl, combine flours and grains, baking powder, baking soda and sugar.
  2. Beat in eggs, melted butter, yogurt and fat-free milk. Batter will be lumpy.
  3. Lightly oil hot griddle. Bake pancakes on griddle at medium temperature.
  4. Serve immediately with butter, fresh fruit and syrup.

Recipe and photo courtesy of Horizon Organic Dairy

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