6

Whole Wheat Strawberry Pancakes

Total Time
36 min
Prep
20 min
Cook
16 min
Serves
8
Difficulty
Easy
The addition of yogurt to the batter keeps these pancakes moist. They’re delicious topped with yogurt and fresh chopped strawberries.
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)

fat-free vanilla yogurt

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.

A happier, healthier you starts here