Breakfast Low-Fat Low-Carb Low-Sugar Vegan + Vegetarian Whole Grain Strawberry Pancakes Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 10 mins Servings: 4 Love strawberries? Then these healthful pancakes are for you! Subtle aroma of coconut mixed with the bright sweetness of the strawberries makes for a tasty breakfast. Ingredients 1┬╜ cups organic whole wheat flour 3 tablespoons raw sugar 1 teaspoon baking powder ┬╜ teaspoon baking soda ┬╜ teaspoon sea salt 3 Pasture-Raised eggs 1 container organic vanilla low-fat yogurt (6 oz) ┬╛ cup water 3 tablespoons coconut oil 1┬╛ cups sliced fresh strawberries 1 container organic strawberry low-fat yogurt (6 oz.) *Use organic products whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View As Slideshow Heat griddle to 375┬░F or heat 12-inch nonstick (we like ceramic) skillet over medium heat. Grease lightly with coconut oil. In large bowl, mix whole wheat flour, raw sugar, baking powder, baking soda and sea salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water, and coconut oil with egg beater or wire whisk until well blended. Pour all the egg mixture into flour mixture; stir until moistened. For each pancake, pour slightly less than ┬╝ cup batter (we like to use a soup ladle) onto hot griddle or skillet. 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 ┬╝ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy! Tip Delicious topped with strawberries and blueberries. print TAGS: Kid-friendly, Pancakes, Simple, Strawberries, Whole Wheat Flour, Yogurt Related Recipes Red Devil Oatmeal Pecan Waffles Apricot Smoothie Berry Banana Frappe Banana Oatmeal Pancakes with Lentils Greenada Banana Kale Shake Spiced Breakfast Quinoa