You’ll love these strawberry yogurt pancakes. They’re light, fluffy and have a subtle taste of sweet strawberries and cream. Plus they’re super easy to make, just add everything to a blender, no need to whisk!
In this recipe, I use freeze dried strawberries. Freeze dried strawberries are terrific for pancakes because they don’t contain any excess moisture. This means you get the sweet strawberry flavour without altering the texture of the pancakes.
Freeze dried strawberries also add a nice pinkish hue to the batter. But I found after cooking, they were lightly browned with just a slight touch of pink.
School mornings are usually pretty rushed in my household and we never have time to eat vegetables and fruits. So I love blending in some healthy ingredients in pancakes like strawberries and yogurt. I also like to make a double batch and keep them in the refridgerator to eat throughout the week. Just pop them in the oven or air fryer and they’re like freshly made pancakes again.
Health benefits of strawberries
- Excellent source of vitamin C which is important for immune and skin health
- High in manganese, folate and potassium
- High in fiber
- Loaded with antioxidants and plant compounds
Health benefits of yogurt
- Good source of protein and calcium essential for healthy teeth and bones
- High in B vitamins, phosphorous, potassium and magnesium
- Contains probiotics that help boost digestive health
How to make strawberry yogurt pancakes
- Pulse the freeze dried strawberries into a powder.
- Add all the other ingredients into the blender to combine.
- Let the batter rest for10 minutes.
- Cook pancakes on a lightly oiled non-stick pan or griddle.
- Serve with fresh strawberries and maple syrup if desired. Enjoy!
Strawberry Yogurt Pancakes
Equipment
- High-powered blender
Ingredients
- 1 cup freeze dried strawberries
- 3/4 cup yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
Instructions
- In a high powered blender, add freeze dried strawberries and pulse until it becomes a powder.
- Add remaining ingredients in the blender and pulse to combine.
- Let the batter rest for 10 minutes before cooking.
- Cook on medium heat on a non-stick pan or griddle. Brush pan lightly with olive oil and let the olive oil warm up before pouring in the batter.
- When the edges look dry and bubbles appear, turn the pancakes over. Cook for 1 to 2 minutes until lightly browned.
- Serve with fresh strawberries and maple syrup if desired.
