Whole-Grain Strawberry Pancakes
Prepare and dine on heart-healthy, whole-grain strawberry pancakes!
- 1-1/2 cups whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 container (6 oz.) vanilla low-fat yogurt
- 3/4 cup water
- 3 tablespoons canola oil
- 1-3/4 cups sliced fresh strawberries
- 1 container (6 oz.) strawberry low-fat yogurt
Prep Time: 30 minutes
Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating). In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with egg beater or wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Makes 7 servings
*Besides adding a whole grain, whole wheat flour adds a nutty flavor and wholesome texture to these great-tasting pancakes. If you are new to whole grains, you can start by using 3/4 cup whole wheat flour and 3/4 cup all-purpose flour until you get used to the new flavor and texture.Photo and recipe courtesy of eatbetteramerica.com.