Whole-Grain Strawberry Pancakes

Vegetarian
Health score
6%
Whole-Grain Strawberry Pancakes
30 min.
7
247kcal

Suggestions


Start your day on a delicious note with these Whole-Grain Strawberry Pancakes! Perfect for a morning meal, brunch, or a cozy breakfast gathering, this recipe is not only vegetarian but also packed with wholesome ingredients that will fuel your day. With a delightful combination of Gold whole wheat flour and fresh strawberries, these pancakes offer a nutritious twist on a classic favorite.

Imagine fluffy pancakes, golden brown and bursting with the sweetness of ripe strawberries, all topped with a dollop of creamy Yoplait® yogurt. Each bite is a perfect balance of flavors and textures, making it a treat for both the eyes and the palate. Plus, with only 30 minutes of prep time, you can whip up a batch for seven people, making it an ideal choice for family breakfasts or brunch with friends.

Not only are these pancakes delicious, but they also provide a satisfying caloric breakdown, ensuring you start your day with a healthy meal. The combination of protein, healthy fats, and carbohydrates will keep you energized and satisfied until your next meal. So gather your ingredients, heat up that skillet, and get ready to impress your loved ones with a breakfast that’s as nutritious as it is delightful!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoons canola oil 
  •  eggs 
  • 1.5 cups flour whole wheat
  • 0.5 teaspoon salt 
  • 1.8 cups strawberries fresh sliced
  • 0.7 cup strawberry yogurt fat free 99% yoplait® (from 2-lb container)
  • 0.7 cup strawberry yogurt fat free 99% yoplait® (from 2-lb container)
  • tablespoons sugar 
  • 0.8 cup water 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat griddle 12-inch skillet to 375F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
  2. 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.
  3. Pour egg mixture all at once into flour mixture; stir until moistened.
  4. 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.
  5. 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

Calories247kcal
Protein12.17%
Fat31.59%
Carbs56.24%

Properties

Glycemic Index
28.87
Glycemic Load
4.55
Inflammation Score
-4
Nutrition Score
12.067391260811%

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:246.66kcal
12.33%
Fat:8.98g
13.82%
Saturated Fat:1.38g
8.63%
Carbohydrates:35.97g
11.99%
Net Carbohydrates:32.36g
11.77%
Sugar:15.09g
16.77%
Cholesterol:74.35mg
24.78%
Sodium:359.49mg
15.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.79g
15.57%
Manganese:1.19mg
59.54%
Selenium:21.86µg
31.23%
Vitamin C:21.17mg
25.66%
Phosphorus:186.7mg
18.67%
Fiber:3.61g
14.45%
Vitamin B2:0.22mg
13.03%
Calcium:109.95mg
11%
Magnesium:42.58mg
10.65%
Vitamin E:1.53mg
10.23%
Vitamin B1:0.15mg
9.68%
Iron:1.53mg
8.51%
Vitamin B6:0.15mg
7.68%
Potassium:257.3mg
7.35%
Folate:28.82µg
7.2%
Vitamin B3:1.43mg
7.14%
Copper:0.14mg
7.04%
Vitamin B12:0.41µg
6.84%
Zinc:0.97mg
6.44%
Vitamin K:5.62µg
5.35%
Vitamin B5:0.49mg
4.89%
Vitamin D:0.38µg
2.51%
Vitamin A:122.93IU
2.46%