Whole Grain Strawberry Pancakes

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!

Makes: 7 servings

Ingredients
1 ½ cups whole wheat flour
3 Tbs sugar
1 tsp  baking powder
½ tsp baking soda
3 eggs
1 container (6 oz) plain yogurt, fat free
¾ cup water
3 Tbs canola oil
1 ¾ cups sliced fresh strawberries
1 container (5-6 oz) strawberry yogurt, fat free

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 a large bowl, mix together flour, sugar, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl, beat eggs, plain yogurt, water, and oil with a fork or 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 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. 
  6. Top each serving (2 pancakes) with ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. 
Nutrition Information
Serving Size: 2 pancakes

Calories: 240
Total Fat: 9g
Saturated Fat: 1.5g
Protein: 9g
Sodium: 150mg
Total Carbohydrates: 32g
Added Sugar: 5g
Fiber: 4g