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 By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 7

Number Of Ingredients 11

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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