WHOLE-GRAIN STRAWBERRY PANCAKES

Whole-Grain Strawberry Pancakes image

Pancakes made with whole wheat flour feature yogurt inside and out. What are you waiting for?

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 7

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups Gold Medal™ whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup Yoplait® 99% Fat Free creamy vanilla or creamy strawberry yogurt (from 2-lb container)
3/4 cup water
3 tablespoons canola oil
1 3/4 cups sliced fresh strawberries
2/3 cup Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)

Steps:

Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup vanilla yogurt, the water and oil with wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (2 pancakes, 1/4 cup strawberries and 1 to 2 tablespoons yogurt), Sodium 380 mg, Sugar 14 g, TransFat 0 g