Whole-Grain Strawberry Pancakes

Ingredients:

• 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

Directions:

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.