Strawberry Yogurt Pancakes White Whole Wheat Flour Recipes

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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

STRAWBERRY-YOGURT PANCAKES (WHITE WHOLE WHEAT FLOUR)



Strawberry-Yogurt Pancakes (White Whole Wheat Flour) image

Vanilla yogurt makes these special pancakes extra moist and tasty.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 7

Number Of Ingredients 11

1 1/2 cups Gold Medal™ white whole wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 container (6 oz) vanilla low-fat yogurt
3/4 cup water
3 tablespoons vegetable oil
1 3/4 cups sliced fresh strawberries
1 container (6 oz) strawberry low-fat yogurt

Steps:

  • Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable 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 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 Facts : ServingSize 1 Serving

TENDER WHOLE WHEAT YOGURT PANCAKES



Tender Whole Wheat Yogurt Pancakes image

I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.

Provided by dukeswalker

Categories     Breads

Time 15m

Yield 15 pancakes, 5 serving(s)

Number Of Ingredients 6

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup skim milk
1 egg
1/2 cup plain yogurt (I used low fat vanilla)

Steps:

  • Combine dry ingredients in a medium bowl - set aside.
  • Combine wet ingredients in a small bowl with a whisk.
  • Add wet to dry and stir until combined.
  • Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

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

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

WHOLE WHEAT PANCAKES WITH FRESH STRAWBERRIES



Whole Wheat Pancakes with Fresh Strawberries image

This is an amazing whole wheat pancake recipe that tastes amazing and fills your tummy instantly! A family favorite.

Provided by Emily Kerman

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ cups whole wheat flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
½ cup sliced fresh strawberries

Steps:

  • Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
  • Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
  • Serve with fresh strawberries.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 28.1 g, Cholesterol 50.3 mg, Fat 8.2 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 706.9 mg, Sugar 5.3 g

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