Vanilla Strawberry Pancakes – a delicious recipe with Vanilla, Egg Whites, Vanilla, Flour, Baking Soda, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix together the Greek yogurt, egg whites and vanilla extract in a small bowl. Set aside.
2
In a separate bowl combine flour, baking soda, sugar and salt.
3
Combine the wet and dry ingredients and whisk till evenly mixed.
4
Fold in strawberries.
5
Spray a non-stick skillet with cooking spray and heat it over medium heat. Then place 1/4-cup of batter onto the skillet. I flattened out my batter with the spatula to make the pancake cook more evenly. Cook till bubbles start appearing through the top of the pancake. Then flip the pancake and cook the other side until browned to your liking. You'll cook for about 1-2 minutes on each side. Remove the completed pancakes from the skillet and set aside on a plate while you cook the remaining batter.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cups Vanilla Greek Yogurt, 2 whole Egg Whites, 1/2 teaspoons Vanilla Extract, 1/3 cups White Whole Wheat Pastry Flour, and more.
Yes, Vanilla Strawberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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