Breakfast
Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian
Whole Grain Strawberry Pancakes
Prep: 10 mins
Cook: 10 mins
Cook: 10 mins
Servings: 4
Love strawberries? Then these healthful pancakes are for you! Subtle aroma of coconut mixed with the bright sweetness of the strawberries makes for a tasty breakfast.
Ingredients
- 1½ cups organic whole wheat flour
- 3 tablespoons raw sugar
- 1 teaspoon baking powder ½ teaspoon baking soda
- ½ teaspoon sea salt 3 Pasture-Raised eggs
- 1 container organic vanilla low-fat yogurt (6 oz)
- ¾ cup water
- 3 tablespoons coconut oil
- 1¾ cups sliced fresh strawberries
- 1 container organic strawberry low-fat yogurt (6 oz.)
*Use organic products whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 0 | 0% |
| Fat (g) | 0 | 0% |
| Saturated Fat (g) | 0 | 0% |
| Carbohydrates (g) | 0 | 0% |
| Protein (g) | 0 | 0% |
| Sugars (g) | 0 | 0% |
| Fiber (g) | 0 | 0% |
Preparation
- Heat griddle to 375°F or heat 12-inch nonstick (we like ceramic) skillet over medium heat. Grease lightly with coconut oil.
- In large bowl, mix whole wheat flour, raw sugar, baking powder, baking soda and sea salt; set aside.
- In medium bowl, beat eggs, vanilla yogurt, water, and coconut oil with egg beater or wire whisk until well blended.
- Pour all the egg mixture into flour mixture; stir until moistened.
- For each pancake, pour slightly less than ¼ cup batter (we like to use a soup ladle) onto hot griddle or skillet. 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 ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy!
Tip
Delicious topped with strawberries and blueberries.
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