Strawberry Yogurt Pancakes

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TDH loves, loves, loves pancakes, well any breakfast food for that matter.  For me, breakfast is my least favorite meal of the day.  Opposite foodies can get along in a marriage right?  :)

I’m usually rushing off to a work meeting at a Pilates, Crossfit or Yoga class in the morning.  Bars and oatmeal are quick but get old SUPER fast.  These pancakes are perfect for a Saturday or Sunday morning.

Accompaniments by region

Los Angeles ~ mimosa with a sprig of fresh mint

NYC ~ hot chocolate with peppermint schnapps

Las Vegas ~ bloody mary

St Bart’s ~ champagne

British Virgin Islands – dark 'n' stormy 

Ingredients

1 c whole-wheat pastry flour

½ tsp baking soda

1 tsp baking powder

1 egg

1 c soy, almond, rice or dairy milk

½ c plain yogurt plus 1 cup

1 c sliced strawberries

Maple syrup

cinnamon

Steps

-       mix together flour, baking soda and baking powder. 

-       in a different bowl, combine milk, egg, and yogurt with a whisk.

-       pour liquid into flour mixture and stir together.

-       fold in strawberries.

-       heat a greased pan on medium, fry, turning once.

-       while cakes are cooking, mix 1 cup yogurt with 1 teaspoon maple syrup and smidge of cinnamon.

-       as an alternative to a normal stack of pancakes, layer a spoonful of the yogurt/syrup/cinnamon mixture between 2 pancakes.

     Serves 2-3

     They store in the fridge well, just fry em’ up briefly before eating Monday or Tuesday.  These kept me full for hours!  

toast!

view from our deck, LA can be pretty!