Serves 7
246 cal · 30 min
Whole Grain Strawberry Pancakes
Recipe GLPR14ec31b087be08
Hearty whole wheat pancakes studded with fresh strawberries and topped with creamy strawberry yogurt. These wholesome pancakes combine the nutty flavor of whole grains with the bright taste of fresh berries for a satisfying breakfast.
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Ingredients
1 1/2 cups whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
6 oz vanilla low-fat yogurt
3/4 cup water
3 tablespoons canola oil
1 3/4 cups sliced fresh strawberries
6 oz strawberry low-fat yogurt
Directions
Preheat a griddle or 12-inch skillet over medium heat until hot, or to 375°F if using an electric griddle. Lightly grease the cooking surface with canola oil or cooking spray.
In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients together well and set aside.
In a medium bowl, beat together the eggs, vanilla yogurt, water, and canola oil with an egg beater or whisk until the mixture is smooth and well combined.
Pour the wet mixture all at once into the dry ingredients and stir gently until just moistened. The batter should be slightly lumpy; do not overmix.
Pour slightly less than 1/4 cup of batter onto the hot griddle for each pancake. Space them apart so they can spread without touching.
Cook for 1 to 2 minutes until the tops become bubbly and the edges look set and dry. The surface should appear puffed.
Flip each pancake carefully and cook the other side for 1 to 2 minutes until it is golden brown.
Transfer cooked pancakes to a plate. Serve each portion of 2 pancakes topped with 1/4 cup of sliced fresh strawberries and 1 to 2 tablespoons of strawberry yogurt.
