Beautiful and fluffy, cake-like wholemeal (whole wheat) greek yogurt pancakes recreated and made into the classic Strawberry Shortcake for a delicious start to the day.
Topped and layered with a greek yogurt/whipped cream mixture and drizzled with a home-made strawberry syrup.
Plus these can actually be less of a guilty pleasure than you might think.
Ingredients
Pancakes:
• 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
• 1 cup wholemeal self raising flour (or whole wheat flour)
• 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
• 2 tablespoons raw sugar
• ¼ teaspoon salt (1/2 teaspoon if using other flours)
• 2 large eggs
• 3 tablespoons light butter, melted (or any cooking/coconut oil)
• 1 tablespoon pure vanilla extract
• 1 cup plain non-fat Greek yogurt
• 1 cup unsweetened almond milk (or skim/low fat milk)
Strawberry Syrup:
• 1½ cups fresh (or frozen) diced strawberries
• 2 tablespoons sugar
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
Greek Yogurt Whipped Cream:
• ½ cup light/reduced fat whipped cream
• ½ cup greek yogurt
• 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
Additional:
• (Extra) finely chopped strawberries to garnish
Instructions
1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
2. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
5. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
Strawberry Syrup:
1. Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
Greek Yogurt Whipped Cream:
1. Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
2. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!
Nutrition Information
Serving size: 2 pancakes plus toppings
Calories: 260
Fat: 6.8g
Carbohydrates: 38.8g
Fiber: 1.5g
Protein: 11.7g
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