Beautiful and fluffy, cake-like whole wheat greek yogurt pancakes recreated and made into the classic Strawberry Shortcake for a morning indulgence with half the guilt!
Topped and layered with a greek yogurt/whipped cream mixture and drizzled with a home-made strawberry syrup.
Pancakes
Ingredients
- 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
- 1 cup wholemeal self raising flour (or whole wheat flour)
- 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
- 2 tablespoons raw sugar
- ¼ teaspoon salt (1/2 teaspoon if using other flours)
- 2 large eggs
- 3 tablespoons light butter, melted (or any cooking/coconut oil)
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk (or skim/low fat milk)
Strawberry Syrup:
- 1½ cups fresh (or frozen) diced strawberries
- 2 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
Greek Yogurt Whipped Cream:
- ½ cup light/reduced fat whipped cream
- ½ cup greek yogurt
- 1-2 teaspoons icing/powdered sugar (optional – adjust to suit your tastes)
Additional:
- (Extra) finely chopped strawberries to garnish
Instructions
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Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
-
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 yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
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