Whole Grain Strawberry Pancakes

Whole Grain Strawberry Pancakes

Serving Size: 7

Ingredients:

• 1 ½ cups whole-wheat flour
• 3 Tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 3 eggs
• 6 oz. low-fat vanilla yogurt
• ¾ cup water
• 3 Tbsp. canola oil
• 1 ¾ cups fresh strawberries (sliced)
• 6 oz. low-fat strawberry yogurt

Directions:

1. Heat a griddle to 375 F or a 12-inch skillet over medium heat. If necessary, grease it with canola oil or spray it with cooking spray before heating.

2. In a large bowl, mix the flour, sugar, baking powder, baking soda and salt; set aside.

3. In a medium bowl, beat the eggs, vanilla yogurt, water and oil with an egg beater or wire whisk until well blended.

4. Pour the egg mixture all at once into the flour mixture; stir until moistened.

5. For each pancake, pour slightly less than ¼ cup of batter from the cup or pitcher onto the hot griddle.

6. Cook the pancakes for 1 to 2 minutes or until bubbly on top, puffed and dry around the edges. Turn; cook the other sides for 1 to 2 minutes or until golden brown.

7. Top each serving (2 pancakes) with ¼ cup sliced strawberries and 1 to 2 Tbsp. of strawberry yogurt.

Nutritional Information (per serving):

Total calories: 260

Total fat: 9 g 

Saturated Fat: 2 g  

Sodium: 390 mg

Carbohydrate: 36 g

Dietary fiber: 4 g

Total sugars: 16 g

Added sugars included: 10 g

Protein: 9 g

Give this recipe a try and let us know what you think!

Source: MyPlate