Whole-Grain Strawberry Pancakes

Whip up these tasty pancakes in a jiffy. They even freeze well so make a big batch.

Whole-Grain Strawberry Pancakes

These strawberry pancakes are perfect for a Sunday brunch!
Print Recipe
CourseBreakfast, Brunch
Servings8 servings
Calories235kcal

Ingredients

  • 1.5 cups Whole wheat flour
  • 3 Tbsp Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Vanilla yogurt low fat
  • 1 cup Water
  • 3 Eggs
  • 3 Tbsp Canola oil
  • Cooking spray
  • 1.75 cups Strawberries fresh or frozen
  • 1 cup Strawberry yogurt low fat

Instructions

  • Wash hands with soap and water
  • Heat griddle skillet to 350 F
  • Coat with cooking spray.
  • Mix flour, sugar, baking powder, baking soda,and salt in large bowl; set aside.
  • Beat eggs, vanilla yogurt, water and il with whisk until well blended.
  • Pour egg mixture into flour mixture; stir until moistened.
  • Cook pancakes 1 – 2 minutes or until bubbly on top and puffed around the edges.
  • Flip and cook until golden brown.
  • Top each serving (1 large pancake) with strawberries and 1 – 2 Tbsp of strawberry yogurt.

Notes

Nutrition Facts
Whole-Grain Strawberry Pancakes
Serving Size
 
1 pancake
Amount per 1 Serving
Calories
235
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
65
mg
22
%
Sodium
 
327
mg
14
%
Carbohydrates
 
35
g
12
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
8
g
16
%
Vitamin D
 
1
µg
7
%
Calcium
 
132
mg
13
%
Iron
 
1
mg
6
%
Potassium
 
266
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

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