Strawberry-lemon pancakes

6
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
8
Difficulty
Easy
These brightly flavored panckes are a perfect reason to sit down to breakfast.

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)

Notes

To freeze the pancakes, arrange in a single layer on a wax paper–lined baking sheet and place in the freezer until frozen, about 2 hours. Transfer the pancakes to a zip-close plastic bag and freeze up to 2 months.

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