Whole Grain Strawberry Pancakes
Whole wheat flour adds a nutty flavor and texture to these great-tasting pancakes. Dish these up with berries and a glass of milk on the side for a wholesome start to your day!
- Yield
- 7 Servings
- Serving size
- 2 pancakes
- Rating
- 3.67 of 5 (255 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1/4 cups
- Grains: 1 1/2 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 1 1/2 cups whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 container vanilla low-fat yogurt (6 oz)
- 3/4 cup water
- 3 tablespoons canola oil
- For the topping:
- 1 3/4 cups sliced fresh strawberries
- 1 container strawberry low-fat yogurt (6 oz)
Directions
- 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).
- In large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
- In medium bowl, beat eggs, vanilla yogurt, water, and oil with egg beater or 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.
- Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 246.37 |
| Total Fat | 9.58 g |
| Saturated Fat | 1.64 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.5 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 90.74 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 3.45 g |
| Total Sugars | 12.8 g |
| Added Sugars included | 7 g |
| Protein | 8.66 g |
| Calcium | 146 mg |
| Potassium | 263 mg |
| Sodium | 393.47 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 50 mg |
| Phosphorus | 218 mg |
| Selenium | 24 mg |
| Zinc | 1 mg |
| Vitamin A | 45 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 22 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 6 mcg |
| Folate | 35 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 89 mg |
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Source
Recipe by: MyPlate National Strategic Partners — The Grain Chain
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/whole-grain-strawberry-pancakes. Federal works are public domain in the United States.