Whole wheat flour, yogurt, and strawberries take average pancakes and make them tastier and healthier. The added fiber and protein make this a great breakfast option for the family! Try other types of berries and different flavors of yogurt to mix things up.
Makes: 7 Servings
Ingredients
1 1/2 cups whole wheat flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
3 eggs
1 container (6 oz) plain yogurt, fat free
3/4 cup water
3 Tbs canola oil
1 3/4 cups sliced fresh strawberries (or other berries)
1 container (5-6 oz) strawberry yogurt, fat free
Instructions
- 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 a large bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
- In a separate bowl, beat eggs, plain yogurt, water, and oil with a fork or whisk until well blended.
- Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. After 1 to 2 minutes or until pancakes are bubbly on top, puffed, and dry around edges, flip them over. Cook other side 1 to 2 minutes or until golden brown.
- Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
