Whole Grain Strawberry Pancakes
Griddle or Skillet, Mixing Bowls, Mixing Spoon, Measuring Cup
Whole wheat flour, yogurt, and strawberries take average pancakes and make them tastier and healthier. The added fiber and protein make this a great breakfast option for the family!
Serving Size: 2 pancakes
Recipe makes 7 servings.
Food Group Servings
1 1/2 cup whole wheat flour
1 small banana
1 3/4 cup sliced strawberries
1 container (6 oz) plain, fat-free yogurt
1 container (6 oz) strawberry, fat-free yogurt
3 tablespoons oil (olive, canola, etc.)
3/4 cup water
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
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 a large bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
In a separate bowl, beat eggs, plain yogurt, water, and oil with a fork or whisk until well blended.
Pour egg mixture all at once into flour mixture; stir until moistened.
For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle. After 1 to 2 minutes or until pancakes are bubbly on top, puffed, and dry around edges, flip them over. Cook other side 1 to 2 minutes or until golden brown.
Top each serving (2 pancakes) with ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Tips & Tricks:
- Try other types of berries and different flavors of yogurt to mix things up.
- Freeze any extra pancakes to enjoy another day.
Recipe from SNAP4CT.