Whole Wheat Strawberry Pancakes

By SapphireBlu957

The addition of yogurt to the batter keeps these pancakes moist. They’re delicious topped with yogurt and fresh chopped strawberries.

Ingredients

• 1 1/2 cup(s) whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 3 large egg(s), beaten
• 3/4 cup(s) low-fat milk
• 2/3 cup(s) fat-free vanilla yogurt
• 3 Tbsp honey
• 2 Tbsp canola oil
• 1 1/2 tsp lemon zest, plus extra for garnish
• 2 cup(s) strawberries, finely chopped
• 2 spray(s) cooking spray
• 1/2 cup(s) fat-free vanilla yogurt
• 1/2 cup(s) strawberries, diced

Preparation

Step 1

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl, whisk together eggs, milk, 2/3 cup yogurt, honey, oil and lemon zest; gently fold in chopped strawberries.

Add wet ingredients to dry ingredients; stir until just combined.

Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Spoon 1/4 cup batter onto griddle for each pancake; cook through, flipping once, about 2 to 4 minutes per side. Set aside cooked pancakes, cover to keep warm (or put in a low temperature oven) and repeat with remaining ingredients. Serve pancakes topped with remaining yogurt and diced strawberries; garnish with lemon zest. Yields 2 pancakes, 1 tablespoon yogurt and 1 tablespoon diced strawberries per serving (5 points).