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 minsServings: 4Love 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 1½ cups organic whole wheat flour 3 tablespoons raw sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt 3 Pasture-Raised eggs 1 container organic vanilla low-fat yogurt (6 oz) ¾ cup water 3 tablespoons coconut oil 1¾ cups sliced fresh strawberries 1 container organic strawberry low-fat yogurt (6 oz.)*Use organic products whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView 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 ¼ 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 ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy!TipDelicious topped with strawberries and blueberries.print TAGS: Kid-friendly, Pancakes, Simple, Strawberries, Whole Wheat Flour, YogurtShare this:Related Recipes Peach Summer Smoothie Scrambled Eggs with Smoked Salmon The Lullaby Elixir Oatmeal Pecan Waffles Raspberry Avocado Smoothie Apricot Smoothie Cinnamon French Toast Baked Kale Frittata