Strawberry-lemon pancakes
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
These pancakes, which get their bright flavor from lemon zest and strawberries, are a perfect reason to sit down to family breakfast. Feel free to swap in other berries, like blueberries or raspberries, if you don't have any strawberries on hand. And make a big batch so that you can freeze some for easy morning meals during the week. To freeze, arrange pancakes in a single layer on a wax paper–lined baking sheet and place in the freezer about 2 hours. Then transfer the pancakes to a zip-close plastic bag and freeze up to 2 months.
Ingredients
Whole wheat flour
1½ cup(s)
Baking powder
1 tsp
Baking soda
½ tsp
Table salt
½ tsp
Egg
3 large egg(s)
1% low fat milk
¾ cup(s), (1%)
Fat free vanilla yogurt
⅔ cup(s)
Honey
3 Tbsp
Canola oil
2 Tbsp
Canola oil
2 tsp
Vanilla extract
½ tsp
Lemon zest
1½ tsp, grated plus additional for garnish
Strawberries
2 cup(s), finely chopped, plus additional for garnish
Instructions
1
Whisk together flour, baking powder, baking soda, and salt in large bowl.
2
Whisk together eggs, milk, yogurt, honey, 2 tablespoons oil, vanilla, and lemon zest in medium bowl. Add egg mixture to flour mixture and stir just until blended. Fold in strawberries.
3
Heat 1 teaspoon remaining oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by ¼ cupfuls onto griddle and cook just until bubbles begin to appear at edges of pancakes, about 3 minutes. Turn and cook about 2 minutes longer. Repeat with remaining batter and oil to make a total of 16 pancakes. Serve pancakes topped with strawberries and grated lemon zest.
4
Per serving (2 pancakes)
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