👩🍳 Instructions
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1
In a large bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
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2
In a separate medium bowl, whisk the egg, unsweetened almond milk, plain non-fat Greek yogurt, neutral oil, and vanilla extract until smooth.
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3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; a few lumps are okay. Fold in the diced fresh strawberries.
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4
Heat a lightly oiled non-stick skillet or griddle over medium-low heat.
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5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface and edges will set before flipping. Cook in batches if necessary.
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6
Serve immediately, garnished with extra fresh strawberries or a light drizzle of maple syrup if desired.
💡 Notes
For best results, do not overmix the batter. You can prepare the dry mix ahead of time to save morning prep. Leftover pancakes store well in the fridge for 3-4 days or frozen for up to 2 months. Reheat in a toaster, microwave, or oven.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
10g
Total Fat
9g
Saturated Fat
1.5g
Carbs
40g
Fiber
5g
Sugar
11g
Sodium
350mg
Cholesterol
45mg
