Whole wheat strawberry pancakes
6
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 8 • Difficulty: Easy
The secret ingredient in our go-to breakfast? Fat-free vanilla yogurt. Adding it to the batter makes these whole wheat pancakes moist—and seriously delicious. For an extra flavor surprise, fold finely chopped strawberries straight into the batter. Once you're ready to cook, we recommend pouring the batter by 1/4-cup measures in a nonstick griddle or large nonstick skillet over medium heat that's been greased with 1 teaspoon canola oil. Cook on both sides for about 2-3 minutes. You should be able to make 8 pancakes. For a finishing touch, top with more strawberries, yogurt, and grated lemon zest. We'd say the end result equals pretty perfect pancakes.
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)
Fat free vanilla yogurt
⅔ cup(s)
Honey
3 Tbsp
Canola oil
8 tsp
Lemon zest
1½ tsp, plus extra for garnish
Strawberries
2 cup(s), finely chopped
Cooking spray
2 spray(s)
Instructions
1
Whisk together flour, baking powder, baking soda, and salt in large bowl.
2
Whisk together eggs, milk, yogurt, honey, 2 tablespoons oil, 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 1/4-cup measures 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 fresh strawberries and grated lemon zest.
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