Whole Grain Strawberry Pancakes

These pancakes combine fiber-rich whole grains with protein from yogurt and eggs, offering a sustained energy release and a delicious fruit boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 1 1/2 cups whole wheat flour · 668 kcal in the whole recipe
• 3 tablespoons sugar · 148 kcal in the whole recipe
• 1 teaspoon baking powder · 5 kcal in the whole recipe
• 1/2 teaspoon baking soda · 1 kcal in the whole recipe
• 1/2 teaspoon salt
• 3 eggs · 218 kcal in the whole recipe
• 1 container (6 oz) vanilla low-fat yogurt · 109 kcal in the whole recipe
• 3/4 cup water
• 3 tablespoons canola oil · 379 kcal in the whole recipe
• 1 3/4 cups sliced fresh strawberries · 84 kcal in the whole recipe
• 1 container (6 oz) strawberry low-fat yogurt · 109 kcal in the whole recipe

Method

1. Heat a griddle to 375°F (190°C) or warm a large nonstick skillet over medium heat, lightly greasing with cooking spray if needed.

   

2. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.

   

3. In a separate bowl, beat the eggs, vanilla yogurt, water, and canola oil until smooth, then pour into the dry ingredients and stir just until moistened.

   

4. Pour slightly less than 1/4 cup of batter per pancake onto the hot griddle and cook for 1 to 2 minutes until bubbles form and edges look dry.

   

5. Flip and cook the other side for another 1 to 2 minutes until golden brown, then serve topped with sliced strawberries and strawberry yogurt.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.