Whole-wheat pastry flour replaces all-purpose white flour; nonfat plain Greek yogurt and no-sugar-added applesauce replaces the combination of sugar, butter and buttermilk.
INGREDIENTS
SERVES 2
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3/4 cup Whole Wheat Pastry Flour
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2 tsp Baking Powder
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1/4 tsp Sea Salt, Coarse, Mediterranean
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1/2 cup 0% greek Yogurt Plain
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1/2 cup Unsweetened applesauce
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1 egg(s)
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1 tsp pure vanilla extract
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1 cup Frozen Slices Strawberries
DIRECTIONS
1
TIP: Thaw strawberries before starting recipe.
2
In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and whisk in the yogurt, applesauce, egg, and vanilla until combined.
3
Spritz a large nonstick (PFOA-free) skillet (or griddle) with cooking spray and heat over medium. In batches, ladle the batter onto the skillet, about 1/3 scant cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
4
Serve warm topped with the strawberries and any residual juices.
5
Serving idea: Top with vanilla Greek yogurt.