Strawberry Shortcake Greek Yogurt Pancakes Recipes

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STRAWBERRY SHORTCAKE GREEK YOGURT PANCAKES



Strawberry Shortcake Greek Yogurt Pancakes image

Beautiful and fluffy, cake-like wholemeal (whole wheat) greek yogurt pancakes recreated and made into the classic Strawberry Shortcake for a morning indulgence with half the guilt! Topped and layered with a greek yogurt/whipped cream mixture and drizzled with a home-made strawberry syrup. Weight Watchers: 7pp (for 2 pancakes plus toppings)

Provided by Karina - Cafe Delites

Number Of Ingredients 18

1 cup organic white self raising flour ((or plain/all purpose or light white spelt flour))
1 cup wholemeal self raising flour ((or whole wheat flour))
2 teaspoons baking powder ((1 tablespoon baking powder if using the other flour options))
2 tablespoons raw sugar
¼ teaspoon salt ((1/2 teaspoon if using other flours))
2 large eggs
3 tablespoons light butter (, melted (or any cooking/coconut oil))
1 tablespoon pure vanilla extract
1 cup plain non-fat Greek yogurt
1 cup unsweetened almond milk ((or skim/low fat milk))
1 1/2 cups fresh ((or frozen) diced strawberries)
2 tablespoons sugar
3 tablespoons water
1 teaspoon pure vanilla extract
1/2 cup light/reduced fat whipped cream
1/2 cup greek yogurt
1-2 teaspoons icing/powdered sugar ((optional - adjust to suit your tastes))
(Extra) finely chopped strawberries to garnish

Steps:

  • Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  • In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
  • Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  • Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  • Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.

Nutrition Facts : ServingSize 2 g, Calories 260 kcal, Carbohydrate 38.8 g, Protein 11.7 g, Fat 6.8 g, Fiber 1.5 g

STRAWBERRY GREEK YOGURT PANCAKES



Strawberry Greek Yogurt Pancakes image

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

2 containers (5.3 oz each) strawberry Greek yogurt
3/4 cup milk
2 eggs
2 cups Bisquick™ Original pancake and baking mix
1 1/2 cups sliced strawberries
Strawberry syrup, if desired

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 YOGURT PANCAKES



Strawberry Yogurt Pancakes image

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

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons sugar
2 large eggs, beaten
4 tablespoons butter, melted
1 cup low-fat strawberry yogurt (about 8 oz.)
1 1/2 cups buttermilk
1/2 teaspoon vanilla

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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