Strawberry-lemon pancakes

7
6
6
Smartpoints value per serving
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(s)

3 large

low-fat milk

¾ cup(s), (1%)

fat-free vanilla yogurt

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), raw, 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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