Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Whole Grain Strawberry Pancakes

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.


  • 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 Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%


  1. Heat griddle to 375°F or heat 12-inch nonstick (we like ceramic) skillet over medium heat. Grease lightly with coconut oil.
  2. In large bowl, mix whole wheat flour, raw sugar, baking powder, baking soda and sea salt; set aside.
  3. In medium bowl, beat eggs, vanilla yogurt, water, and coconut oil with egg beater or wire whisk until well blended.
  4. Pour all the egg mixture into flour mixture; stir until moistened.
  5. 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.
  6. Top each serving (2 pancakes) with ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy!


Delicious topped with strawberries and blueberries.

Whole Grain Strawberry Pancakes

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