Whole Grain Strawberry Pancakes
Whole wheat flour adds a nutty flavor and texture to these great-tasting pancakes. Dish these up with berries and a glass of milk on the side for a wholesome start to your day!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 pancakes
246
Calories
9g
Protein
33g
Carbs
10g
Fat
3g
Fiber
13g
Sugar
393mg
Sodium
Saturated Fat 2 g · Cholesterol 91 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole wheat flour
1 1/2 cups
sugar
3 tablespoons
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
eggs
3
vanilla low-fat yogurt
1 container · 6 oz
water
3/4 cup
canola oil
3 tablespoons
sliced fresh strawberries
1 3/4 cups
strawberry low-fat yogurt
1 container · 6 oz
Instructions
- 1
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).
- 2
In large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
- 3
In medium bowl, beat eggs, vanilla yogurt, water, and oil with egg beater or wire whisk until well blended.
- 4
Pour egg mixture all at once into flour mixture; stir until moistened.
- 5
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
- 6
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.
- 7
Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Source: USDA MyPlate Kitchen · MyPlate National Strategic Partners The Grain Chain
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