How To Make Strawberry Shortcake Greek Yogurt Pancake
For a milkier and creamier pancake recipe, we are going to use Greek yogurt. Top it off with berries and a spoonful of yogurt and it’s an amazing breakfast!
Serves:
Ingredients
- 1cuporganic white self raising flour
- 1cupwholemeal self raising flour
- 2tspbaking powder
- 2tbspraw sugar
- ¼ tspsalt
- 2largeeggs
- 3 tbsplight butter
- 1tbsppure vanilla extract
- 1cupplain non-fat Greek yogurt
- 1 cupalmond milkunsweetened
- 1 ½ cupsstrawberriesfresh or frozen, diced
- 2tbspsugar
- 3tbspwater
- 1tsppure vanilla extract
- ½ cupwhipped cream
- ½ cupGreek yogurt
- 2tspsugar
- strawberriesextra finely chopped , to garnish
Instructions
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Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
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In a smaller bowl, combine together the eggs, oil, vanilla, and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
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Pour the yogurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined.
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Heat a pan on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Pour batter onto the pan to make pancakes.
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Cook them for about 3 to 4 minutes, and check the underside before flipping. Repeat with the remaining batter.
Strawberry Syrup:
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Combine strawberries, sugar, water, and vanilla in a small saucepan.
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Bring to a boil, lower heat, and gently simmer until the syrup forms and thickens.
Greek Yogurt Whipped Cream:
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Combine the Greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
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To serve, layer with the Greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!
Nutrition
- Calories: 664.97kcal
- Fat: 40.34g
- Saturated Fat: 23.75g
- Trans Fat: 0.01g
- Monounsaturated Fat: 13.40g
- Polyunsaturated Fat: 3.95g
- Carbohydrates: 49.84g
- Fiber: 4.92g
- Sugar: 26.29g
- Protein: 30.74g
- Cholesterol: 126.37mg
- Sodium: 1881.03mg
- Calcium: 837.03mg
- Potassium: 554.20mg
- Iron: 2.09mg
- Vitamin A: 191.06µg
- Vitamin C: 89.38mg
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