whole wheat flour gives the pancakes a nutty flavor and wholesome texture. If you are new to whole grains, you can start by using 3/4 cup whole wheat flour and 3/4 cup all-purpose flour until you get used to the new flavor and texture.
prep time:30 min
11/2 cups whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) vanilla low-fat yogurt
3/4 cup water
3 tablespoons canola oil
13/4 cups sliced fresh strawberries
1. Heat skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
2. In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil until well blended. Mix egg mixture all at once into flour mixture then stir.
3. 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.
4. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol95mg; Sodium 390mg; Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 14g); Protein 9g