Strawberry Greek Yogurt Pancakes Recipes

Steps:

• Heat nonstick griddle or skillet over medium-low heat (325°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat 1 container yogurt, the milk, eggs and Bisquick™ mix until mixed well. If batter seems thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle, spreading batter into 4-inch circle. Cook until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with dollop of yogurt from remaining container, 4 tablespoons sliced strawberries and strawberry syrup.

Steps:

• In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
• Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
• Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
• Pour approximately ½ cup of batter onto a preheated griddle.
• Cook for 8-10 minutes or the top is nice and bubbly.
• Turn and brown the other side.
• Serve with warm maple syrup.

Steps:

• Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
• Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.