Strawberry Oat Chocolate Chip Greek Yogurt Pancakes Recipes
STRAWBERRY GREEK YOGURT PANCAKES
Power up your breakfast with these strawberry Greek yogurt pancakes, packed with Greek yogurt and garnished with fresh strawberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat nonstick griddle or skillet over medium-low heat (325°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat 1 container yogurt, the milk, eggs and Bisquick™ mix until mixed well. If batter seems thick, add an additional 1 to 2 tablespoons milk.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle, spreading batter into 4-inch circle. Cook until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with dollop of yogurt from remaining container, 4 tablespoons sliced strawberries and strawberry syrup.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 12 g, TransFat 0 g
STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES
These strawberry oat chocolate chip pancakes are made in the blender with creamy Greek yogurt, sweet strawberries, and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast! Refrigerate in an airtight container for up to 1 week.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
- Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 26.6 g, Fat 4.8 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 244.8 mg, Sugar 6.6 g
STRAWBERRY YOGURT PANCAKES
These were delicious this morning. I had some yogurt that I needed to use so whipped these up. Very light and tasty.
Provided by Nimz_
Categories Breakfast
Time 30m
Yield 9 pancakes
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
- Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
- Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
- Pour approximately ½ cup of batter onto a preheated griddle.
- Cook for 8-10 minutes or the top is nice and bubbly.
- Turn and brown the other side.
- Serve with warm maple syrup.
Nutrition Facts : Calories 214.5, Fat 7.1, SaturatedFat 4, Cholesterol 57.6, Sodium 558.7, Carbohydrate 30.4, Fiber 0.8, Sugar 9.2, Protein 6.9
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