Description
A sweet, fluffy, healthy pancake made with Greek yogurt, a hint of coconut and topped with fresh strawberries and a coconut yogurt sauce.
Ingredients
- FOR THE PANCAKES:
- ⅓ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Coconut Extract
- ⅓ cups Spelt Pancake Mix Or See Below For From Scratch Pancakes
- ½ teaspoons Coconut Sugar Or Regular Sugar
- ½ cups Strawberries, Fresh, Diced Up
- FOR THE SPELT PANCAKE MIX ALTERNATIVE:
- ⅓ cups Whole Wheat Pastry Flour
- ½ teaspoons Baking Soda
- 1 dash Salt
- FOR THE TOPPINGS:
- ½ cups Fresh Diced Strawberries
- ¼ cups Greek Yogurt, Plain
- ¼ teaspoons Coconut Extract
Preparation
Mix Greek yogurt, egg whites, and coconut extract in a small bowl. Set aside.
In a separate bowl combine spelt pancake mix and sugar. (Instead of the spelt pancake mix, you can combine the above listed amounts of flour, baking soda and salt in a small bowl, then add it together with the sugar.)
Combine the wet and dry ingredients and whisk till evenly mixed. Fold in 1/2 cup strawberries.
Place a non-stick skillet over medium heat and place 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip and cook the other side. Cook for about 2 minutes per side. Remove cooked pancakes from the skillet and repeat with the remaining batter.
For the topping:
Put 1/2 cup strawberries in a microwave safe bowl and cook them in the microwave for about 15 seconds, mash with a fork, and cook for another 15 seconds until soft.
Meanwhile in a small bowl, add 1/4 cup Greek yogurt with coconut extract. Mix until combined.
Top pancakes with Greek yogurt mixture and warmed strawberries.
