Strawberry Shortcake Greek Yogurt Pancakes

• Vegetarian

• Produce

  • 1 1/2 cups Strawberries, fresh or frozen
  • 1 Strawberries

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Icing/powdered sugar
  • 1/4 tsp Salt
  • 1 cup Self raising flour, organic white
  • 2 tbsp Sugar, raw
  • 2 tbsp Sugar
  • 1 1/3 tbsp Vanilla, pure
  • 1/2 cup Whipped cream, light reduced fat
  • 1 cup Wholemeal self raising flour

• Dairy

  • 3 tbsp Butter, light
  • 1 cup Greek yogurt, plain non fat
  • 1/2 cup Greek yogurt

• Liquids

  • 3 tbsp Water

Found on cafedelites.com

Description

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)
• 1½ cups fresh (or frozen) diced strawberries
• 2 tablespoons sugar
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
• ½ cup light/reduced fat whipped cream
• ½ cup greek yogurt
• 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
• (Extra) finely chopped strawberries to garnish

Directions

• 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.
• 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).
• Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
• Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles dont really form on these due to thickness. Repeat with remaining batter.
• Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
• Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
• To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Nutrition