Whole-Grain Strawberry Pancakes

Besides adding a whole grain, whole wheat flour adds a nutty flavor and texture to these great-tasting pancakes. If you are new to whole grains, you can start by using 3/4 cup whole wheat flour and 3/4 cup all-purpose flour.

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 large 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

Instructions

• 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 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.