Pancakes are the perfect opportunity to use fiber-rich whole-wheat flour, but many recipes turn out dense or dry. Using milk and yogurt (my substitute for buttermilk) keeps these pancakes tender and fluffy. Finishing the pancakes in the oven ensures even cooking without burning.

Top this with raspberry or strawberry jam or compote and serve.

Makes 7 pancakes.

Ingredients

• 2 cups (8 ounces) whole-wheat flour
• 1 large egg
• 1 cup milk
• ¼ cup yogurt
• 1 tablespoon sugar
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon table salt
• 2 tablespoons canola oil

Instruction

Adjust oven rack to middle position and heat oven to 350°F. Set a wire rack in a rimmed baking sheet.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk milk, yogurt, 1 tablespoon oil, and egg until combined. Whisk wet mixture into flour mixture until just combined. Batter will be thick; do not overmix.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving a thin film. Using ¼-cup measure, portion batter into skillet, forming round pancakes. Cook until edges are set and bubbles begin to form, about 2 minutes.

Flip pancakes and cook until second side is golden brown, about 1 to 2 minutes. Transfer pancakes to prepared rack and keep warm in oven. Repeat with remaining batter, adding remaining oil to skillet as needed.

Recipe source: Cook fo Your Gut Halth book