Low Fat Yogurt Topped Strawberry Pancakes Food

LOW FAT PANCAKES

Steps:

• Sift dry ingredients into medium bowl.
• Mix together wet ingredients and add to dry ingredients.
• Stir only until dry ingredients have disappeared.
• Do not over mix.
• If you find the mix is too liquid, add more flour.
• Cook on a hot griddle, flipping as needed.

STRAWBERRY YOGURT PANCAKES

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.

LOW-FAT YOGURT TOPPED STRAWBERRY PANCAKES

Steps:

• Heat griddle or skillet to 375 F degrees.
• Grease lightly with oil.
• In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear.
• Fold in strawberries.
• For each pancake, pour 1/4 cup batter onto hot griddle.
• Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.
• Continue to cook 1-1 1/2 minutes or until golden brown.
• Spoon yogurt over each serving.
• If desired, garnish with additional strawberries.

VEGAN STRAWBERRY PANCAKES

Steps:

• Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the soya milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter.
• Rub the oil around the pan using kitchen paper, then set the pan over a medium heat. Spoon in 1½ tbsp batter in three or four places to make small pancakes. Cook over a low heat for 1-2 mins until set, and bubbles appear on the surface, then turn the pancakes using a palette knife. Cook for another 1-2 mins until golden and cooked through. Repeat with the remaining batter to make six pancakes in total.
• Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.