Whole Wheat Strawberry Pancakes
- Total Time
The addition of yogurt to the batter keeps these pancakes moist. They’re delicious topped with yogurt and fresh chopped strawberries.
whole wheat flour1 ½ cup(s)
baking powder1 tsp
baking soda½ tsp
table salt½ tsp
low-fat milk¾ cup(s)
fat-free vanilla yogurt⅔ cup(s)
canola oil8 tsp
lemon zest1 ½ tsp, plus extra for garnish
strawberries2 cup(s), finely chopped
cooking spray2 spray(s)
- Whisk together flour, baking powder, baking soda, and salt in large bowl.
- 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.
- 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.