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!
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- comfort food
- budget-friendly
- sweet
- classic
- tangy
Ingredients
- 1.5 cup whole wheat flour
- 3 tablespoon sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 eggs
- 6 ounce vanilla low-fat yogurt
- 0.75 cup water
- 3 tablespoon canola oil
- 1.75 cup fresh strawberries (sliced)
- 6 ounce strawberry low-fat yogurt
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 large bowl, mix whole wheat flour, sugar, baking powder, baking soda, and salt; set aside.
- In medium bowl, beat eggs, vanilla low-fat yogurt, water, and canola 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 1/4 cup 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 1/4 cup sliced fresh strawberries and 1 to 2 tablespoons strawberry low-fat yogurt.
Nutrition (per serving)
- Calories: 246
- Protein: 8.7 g
- Carbohydrates: 33 g
- Fat: 9.6 g
- Fiber: 3.5 g
- Sodium: 393 mg
- Saturated Fat: 1.6 g
- Sugar: 12.8 g
- Cholesterol: 91 mg