Whole Grain Strawberry Pancakes
Whole wheat flour adds a nutty flavor and texture to these great-tasting pancakes. Dish these up with berries and a glass of milk on the side for a wholesome start to your day!
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 350 ml whole wheat flour
- 44 ml sugar
- 5 ml baking powder
- 2 ml baking soda
- 2 ml salt
- 3 eggs
- 1 container vanilla low-fat yogurt (6 oz)
- 180 ml water
- 44 ml canola oil
- 410 ml sliced fresh strawberries
- 1 container strawberry low-fat yogurt (6 oz)
Make it lactose-friendly
- 1 container vanilla low-fat yogurt (6 oz) → lactose-free or coconut yogurt
- 1 container strawberry low-fat yogurt (6 oz) → lactose-free or coconut yogurt
Steps
- Heat griddle to 375 °F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
- In medium bowl, beat eggs, vanilla yogurt, water, and oil with egg beater or wire whisk until well blended.
- Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/950 ml batter from cup or pitcher onto hot griddle.
- Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Top each serving (2 pancakes) with 1/950 ml sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition (per serving)
| Calories | 260 |
|---|---|
| Protein | 9.0 g |
| Fat | 9.0 g |
| Carbs | 36.0 g |
| Fiber | 4.0 g |
| Sodium | 390 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)