Whole Grain Strawberry Pancakes

25 min · Serves 7

Based on a recipe from MyPlate National Strategic Partners The Grain Chain, via USDA MyPlate Kitchen

What goes in

• 1½ cupswhole wheat flour
• 44.4 mlsugar
• 4.9 mlbaking powder
• 2½ mlbaking soda
• 2½ mlsalt
• 3eggs
• 6 ozlow-fat vanilla yogurt
• ¾ cupwater
• 44.4 mlcanola oil
• 1¾ cupssliced fresh strawberries
• 6 ozlow-fat strawberry yogurt

How to cook it

1. Preheat an electric griddle to 375 °F or place a 12-inch frying pan over medium heat, lightly coating with cooking spray or canola oil if needed.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. In a separate bowl, thoroughly whisk the eggs, vanilla yogurt, water, and canola oil until smooth.
4. Add the wet ingredients to the dry mixture and stir just until combined and evenly moistened.
5. Ladle slightly under 1/4 cup of batter per pancake onto the heated surface.
6. Fry for 1 to 2 minutes until bubbles burst on the surface and the perimeter looks set, then flip and cook 1 to 2 minutes more until nicely browned.
7. Plate two pancakes per portion and finish with 1/4 cup of fresh strawberry slices and 1 to 2 tablespoons of strawberry yogurt.

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