Strawberry-Yogurt Pancakes (White Whole Wheat Flour)

Vegetarian
Health score
2%
Strawberry-Yogurt Pancakes (White Whole Wheat Flour)
30 min.
7
241kcal

Suggestions


Start your day on a delicious note with these delightful Strawberry-Yogurt Pancakes! Perfect for a morning meal, brunch, or a cozy breakfast, this recipe combines the wholesome goodness of white whole wheat flour with the sweet, juicy flavor of fresh strawberries. Each bite is a burst of fruity goodness, complemented by the creamy texture of low-fat yogurt, making these pancakes not only tasty but also a healthier option for your family.

In just 30 minutes, you can whip up a batch that serves seven, ensuring everyone gets to enjoy this delightful treat. With only 241 calories per serving, these pancakes are a guilt-free indulgence that will keep you satisfied and energized throughout the day. The combination of protein, healthy fats, and carbohydrates makes them a balanced choice for breakfast.

Whether you’re cooking for a crowd or just treating yourself, these Strawberry-Yogurt Pancakes are sure to impress. The vibrant colors and fresh flavors will brighten your table and your mood. So grab your mixing bowl and frying pan, and let’s get cooking! Your taste buds will thank you for this scrumptious start to the day.

Ingredients

  • 1.5 cups flour whole wheat white
  • tablespoons sugar 
  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  •  eggs 
  • oz vanilla yogurt low-fat
  • 0.8 cup water 
  • tablespoons vegetable oil 
  • 1.8 cups strawberries fresh sliced
  • oz strawberry yogurt low-fat

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat griddle or skillet over medium-high heat (375°F).
  2. Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  3. 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.
  4. Pour egg mixture all at once into flour mixture; stir until moistened.
  5. 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.
  6. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.

Nutrition Facts

Calories241kcal
Protein13.15%
Fat31.51%
Carbs55.34%

Properties

Glycemic Index
28.87
Glycemic Load
4.55
Inflammation Score
-2
Nutrition Score
6.8173912711765%

Flavonoids

Cyanidin
0.6mg
Petunidin
0.04mg
Delphinidin
0.11mg
Pelargonidin
8.95mg
Peonidin
0.02mg
Catechin
1.12mg
Epigallocatechin
0.28mg
Epicatechin
0.15mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.09mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
0.4mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:241.18kcal
12.06%
Fat:8.7g
13.38%
Saturated Fat:1.8g
11.26%
Carbohydrates:34.37g
11.46%
Net Carbohydrates:31g
11.27%
Sugar:14.5g
16.11%
Cholesterol:73.55mg
24.52%
Sodium:362.71mg
15.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.17g
16.33%
Vitamin C:21.36mg
25.89%
Calcium:135.75mg
13.58%
Fiber:3.37g
13.46%
Vitamin B2:0.19mg
11.04%
Vitamin K:11.59µg
11.04%
Phosphorus:110.26mg
11.03%
Selenium:7.16µg
10.22%
Manganese:0.15mg
7.3%
Vitamin B12:0.42µg
7.05%
Iron:1.2mg
6.64%
Potassium:205.87mg
5.88%
Vitamin E:0.78mg
5.23%
Folate:20.18µg
5.04%
Vitamin B5:0.47mg
4.68%
Zinc:0.5mg
3.33%
Vitamin B6:0.06mg
3%
Magnesium:11.24mg
2.81%
Vitamin D:0.38µg
2.51%
Vitamin A:124.13IU
2.48%
Copper:0.04mg
1.93%
Vitamin B1:0.03mg
1.76%