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Georgia O’Keeffe adapted this recipe from Stella Standard’s Whole Grains Cookery: A Gourmet Guide to Glowing Health.
Photography By Stephanie Cameron | April 16, 2014


Mix dry ingredients together, set aside. In a separate bowl, combine yogurt, beaten egg yolk, and melted butter. Add wet ingredients to dry mixture, then fork in stiffly beaten egg whites. Heat oil in a large skillet or griddle on medium high heat.

Pour batter into your pan in 3-inch cakes. Cook about 2 minutes on each side, or until golden brown. Serve with your favorite pancake toppings.


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  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain yogurt
  • 2 egg yolks, beaten
  • 1 tablespoon butter, melted
  • 2 egg whites, stiffly beaten
  • 1 – 2 tablespoons cooking oil
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